Medium and small heat heats 3/4 cup of coconut milk to about half of the original. At this time, the state of the coconut milk is thick, the fluidity is weakened, and coconut oil is precipitated.
Add 3tbsp green curry, stir well on medium heat, stir fry for a minute or two until thick and fragrant.
Add the chopped chicken thigh meat (to remove excess fat) and stir fry, add palm sugar (or white sugar, rock sugar) 2 tbsp, fish sauce 2tbsp, coconut milk 1cup, chicken soup or water 1-1 1/2 cup (see personal preference Thicker or thinner)
Add Thai-style eggplant, or carrots, or bamboo shoots, and add red peppers with different degrees of flavor according to your preference. (If you like spicy, add pepper, don't like spicy, add sweet pepper). Boil for 10 minutes on medium heat.
Wait until the carrots can be cut with a spoon to make the final seasoning. Add salt if it is not salty enough.
Turn off the fire and add the basil leaves (the trunk can't eat!) 15 to 20 pieces, stir properly.
The purpose of the first step is to separate the oil and use it to fry the green curry. However, many processed coconut milk cannot be separated (the coconut milk I use is a common brand in Thailand and can be separated by oil and water). In fact, it doesn't matter if you don't separate, because many of my Thai friends say that this practice is very traditional, and their grandmothers will do the same, but the young people are too lazy to fry coconut milk. Also, although the chicken curry is eaten at a meal, don't pour the curry onto the rice to make it. . . The locals really don’t do this. Second, coconut milk seems to contain any saturated fatty acids (the liberal arts students want to pat), in short, easy to fat! ! ! This is not enough. Finally, the green curry chicken is really not very green, especially if you don't eat spicy curry, but if you like Shrek's color, you can put the basil and coconut milk into the state of Simsi, and finally join Cook in the soup.