Recipe:
Ingredients:
1 Chicken Thigh and 5 chicken mid joints
2 tsp mince shallots
2 chilli padi (to your preference)
1/4 of a red capsicum
Green pea (estimate)
2 medium size potatoes
Curry leaves
1 small stalk of lemongrass (optional)
250gm of fresh coconut milk
Thai Green Curry Paste
1 Chicken Thigh and 5 chicken mid joints
2 tsp mince shallots
2 chilli padi (to your preference)
1/4 of a red capsicum
Green pea (estimate)
2 medium size potatoes
Curry leaves
1 small stalk of lemongrass (optional)
250gm of fresh coconut milk
Thai Green Curry Paste
Method:
Heat some oil n add mince shallots, fry till fragrant then add green curry paste n fry till fragrant.
Heat some oil n add mince shallots, fry till fragrant then add green curry paste n fry till fragrant.
Add in chicken, capsicum, curry leaves n lemongrass to stir fry for a few mins then add 100ml of water n once boil, add coconut milk n simmer for 10 mins.
Add in potatoes, chilli padi n green peas, continue to simmer for about 15 mins till cooked.
Ready to served....
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