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1
Cut the eggplant in half lengthwise, then roughly chop into chunks.
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2
Cut the bell peppers into thick strips.
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3
Break the shimeji mushrooms into small clumps.
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4
Cut the chicken into bite-size pieces.
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5
Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
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6
Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
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7
If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar.
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8
When the chicken changes color, add eggplant and bell peppers.
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9
If you are going to use bamboo shoots or mushrooms, add now.
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10
When the vegetables have softened a bit, add the ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
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11
If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar.
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12
Have a taste.
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13
It might not be spicy enough depending on the green curry paste you used.
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14
If necessary you can add more green curry paste.
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15
Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.
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16
The basil is optional, so it's okay if you don't use it.
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17
This is also good with prawns or thinly sliced pork.
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18
If you use prawns, blanch first.
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19
When making Thai rice, it's best to reduce the amount of water a little bit.
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20
This green curry is also good over cooked somen noodles.
