This is a magical dish, and the taste in each restaurant is not the same. Some coconut milk is heavy, some are sweet, and some are spicy. So try it at home, make your own favorite taste, and be careful about how much rice you eat.
The chicken legs are boned and cut into pieces. Cut the small eggplant into 4 portions and slice the carrot. Lemongrass and shallots are chopped for use.
Put a small amount of oil in the pot, lemon leaves, red onion and lemongrass under the pot, add a green curry sauce to the small fire, add the 1/3 of the coconut milk, simmer for a while
Add 1/3 of coconut milk and fish sauce, then add chicken legs, small eggplant and cilantro. Add the last coconut milk when it is ripe. Add 2 tablespoons of sugar and spicy.
The fire is collected from the fire, then the plate is placed and a few pieces of basil are placed. With Thai fragrant rice, let's eat it.
The fish sauce and green curry sauce are salty and can be used without salt. Raw materials such as Thai eggplant, fresh lemon leaf and lemongrass are more difficult to buy in the general market. Try it in a large vegetable market or buy it online. Doing this will be more authentic.