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Green Curry Chicken

Green Curry Chicken

Chicken Soup Spicy Malay Evaporated Milk Chinese Spice

30 mins

Easy

Prep + Cook Time

30 mins

Ingredients

11 Ingrediants

Servings

For 4 servings

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ENG version

Versi BM

Ingredients

2 tbsp Cooking oil

4 tbsp Instant Thai green curry paste

400g Chicken thigh, cubed

200g Thai eggplant, cut quarter

50g Pea eggplant (Optional)

handful Thai basil

5 nos Kaffir lime leaf

500ml Water

2 tbsp Fish sauce

1 tbsp Sugar

1/2 can F&N Evaporated Filled Milk

Preparation

  1. Heat up a wok with medium heat, Stir fry the cooking oil and instant Thai green curry paste.
  2. Add in chicken and coat the chicken with the paste. Add in water, eggplants, kaffir lime leaf, fish sauce, sugar, and bring to a boil. Once boil, add in Thai basil and let it simmer for 10 minutes.
  3. After simmer, finish with F&N Evaporated Filled Milk and bring it to boil and dish out.

Bahan-bahan

2 sudu besar Minyak masak

4 sudu besar Pes kari hijau thai segera

400g Peha ayam, potong kube

200g Terung Thailand,potong suku

50g Terung pipit (pilihan)

Secukupnya Daun selasih Thailand

5 helai Daun limau purut

500ml Air

2 sudu besar Sos ikan

1 sudu besar Gula

½ tin Susu Isian Sejat F&N

Langkah-langkah

  1. Panaskan kuali dengan api sederhana, tumis pes kari hijau dengan minyak masak.
  2. Masukkan ayam dan gaulkan ayam dengan pes. Masukkan air, terung-terung, daun limau purut, sos ikan, gula, dan masak sehingga mendidih. Setelah mendidih, masukkan daun selasih dan biarkan mendidih selama 10 minit.
  3. Setelah didihkan, selesaikan dengan Susu Isian Sejat F&N dan masak sehingga mendidih, dan hidangkan segera
10 months ago