Mr. House Husband’s Simple Kitchen Tips presents a recipe for Rice noodles with Thai chicken green curry.
I’m sure many of you have felt hungry in the middle of the night and lie there thinking about the dishes you were craving, then in the morning, you cooked that dish. I’m feeling like that now. The dish that I’m craving is rice noodles with Thai chicken green curry. Let’s check out the recipe together.
Ingredients
- 1. 100 grams of Thai green curry paste
- 2. 500 ml. of coconut milk
- 3. 300 grams of chicken breast (cut into bite-size pieces)
- 4. 3 tablespoons of fish sauce
- 5. 1 tablespoon of palm sugar
- 6. 1 tablespoon of bird’s eye chilies
- 7. 5 kaffir lime leaves
- 8. 30 grams of sweet basil
- 9. 400 grams of Thai eggplants
- 10. 100 grams of Turkey berries
- 11. Sliced red chilies
- 12. Kaffir lime leaves (for decoration)
Method
- 1. Heat 200 ml. of coconut milk in a pot, over medium heat. When the coconut milk is boiling, add the green curry paste. When they are combined, gradually add another 200 ml. of coconut milk.
- 2. Add the chicken and kaffir lime leaves to the soup. When the chicken meat is well cooked, add the rest of the coconut milk and season the soup with fish sauce and sugar.
- 3. When the soup is boiling, add Thai eggplant and Turkey berries.
- 4. Cover the pot so the eggplant won’t turn black. When the eggplants are well cooked, taste the soup again.
- 5. Add sliced red chilies and kaffir lime leaves and turn off the heat.
You can eat the green curry with rice or rice noodles. Personally, I like to eat it with rice noodles. Now, I’m starting to feel hungry so I’m going to get cracking on my green curry. You can shop for ingredients for the green curry at your nearest Big C branch or order from our online store by clicking here.
***Besides the green curry ingredients, Big C online store offers a wide range of products for you to buy at any time and from anywhere, just click here.***
