| food | Food type | Main Ingredients | Take time | Serve |
| Thai |
Soup / Curry / Clear Soup |
chicken | 30 Min | 3 places |
ingredient
- 200 ml. Aero UHT Coconut Milk
- 1 sheet Aero frozen roti dough
- 120 grams Aero green curry paste 250 grams
- 400 grams Aero frozen chicken thigh and leg
- 260 ml. Aero UHT Coconut Milk
- 200 grams of coconut milk
- 10 grams of garden chili
- 20 grams basil leaves
- 1 gram torn kaffir lime leaves
- 50 grams of eggplant
- 60 grams of eggplant, cut into 4 pieces
- 25 grams sliced red chili (for decoration)
- 5 grams of basil leaves (for decoration)
Preparation
- Heat a pan with oil and stir-fry the curry paste until fragrant.
- Add coconut milk and stir-fry with curry paste little by little until the oil separates.
- When the coconut milk separates, add the chicken, kaffir lime leaves and a little fish sauce and stir-fry with the curry paste until the chicken is cooked.
- Add the remaining coconut milk and season with the remaining fish sauce and palm sugar.
- Add the eggplant and bitter eggplant and boil for a while.
- Add chili and bird's eye chili and boil until boiling.
- When it boils, add the basil leaves and stir to mix.
- Serve and garnish with sliced chili and basil leaves.
