Green curry chicken breast
MATERIAL:
– Chicken breast: 300g
– Green curry seasoning: 50g
– Lemongrass: 4 plants
– Eggplant: 100g
– Galangal: 20g
– Onions: 20g
– Garlic: 20g
– Coconut milk: 200g
– Dried chili whole fruit: 5g Sauce:
– Sugar: 15g
– Fish sauce: 10g
– Salt: 3g
RECIPE:
– Lemongrass, chili, galangal, minced garlic. Cut eggplant slices to taste, sauté to separate. Chicken breast cut to taste.
– Stir-fry lemongrass, chili, galangal, onion, garlic and add chicken to fry. Add green curry sauce, add chicken broth to 15g sugar, 10g fish sauce, 3g salt. Next, add the sautéed eggplant, finally simmer, then add the coconut milk and cook for 3 minutes to finish.
– Decorate cinnamon leaves and whole dried fruits.
