INGREDIENTS
300g chicken thigh fillet
45ml cooking oil
80g green curry paste
45ml fish sauce
15g palm sugar
250ml coconut cream
250ml coconut milk
(1 coconut cream: 3 water)
100g apple eggplants
40g pea eggplants
15g pickled rhizome strip
40g pork blood jelly
5g kaffir lime leaf
20g long red chillies, sliced
15g Thai sweet basil
METHOD
1. Pre-heat cooking oil in a saucepan.
2. Add curry paste and stir well.
3. Add chicken thigh fillet, fish sauce and palm sugar and keep stirring until the meat is cooked.
4. Add coconut cream then gently simmer and add coconut milk, then bring to boil. Test and adjust if necessary.
5. Add apple eggplants, pea eggplants, pickled rhizome strip and pork blood jelly, and heat until boiling.
6. Add kaffir lime leaf, sliced long red chillies and Thai sweet basil, then turn off the heat and serve.