|Thai coco Green curry simmer sauce||1 can|
|Turkey Berries||40 g|
|Boiled Chicken Thighs||300 g|
|Boiled Bread Blood||100 g|
|Kaffir Lime Leaves||5 g|
|Sliced Red Chili||10 g|
|Thai Eggplant||100 g|
Sliced Red Chili and Thai Basil for garnish
1. Start by shake well Thai coco Green curry simmer sauce,open the can and pour it in a pot.With medium heat slowly boiled up the curry.
2. Add pre-cooked chicken thigh, chicken blood cu rd,Thai eggplant, pea eggplant, sliced red chili,kaffir lime leaf and sweet basil. Mix well.
3. Cover the lid, slowly cook with medium heat for 5 minutesto cook eggplant. Serve them in a bowl, decorate with chiffonade kaffir lime leaf and red chili.
4. Serve together with rice noodle or jasmine rice,fresh vegetable and hard-boiled egg.
Green curry soup (No vegetable) 400 ml.