Thai Chicken Green Curry

Ingredients

4 PCs. (700g) Chicken drumsticks
1 tbsp Cooking oil.
30 g. Green curry paste
5 g. Red curry paste
250 ml. Coconut cream
250 ml Coconut milk.
150 g. Eggplant
150 g. Zucchini
30 g Thai sweet basil
2 leaves Kaffir lime leaves
1 tsp Sugar
Salt to taste
1 tsp. Chicken seasoning
Water
Fresh chilies to taste

Method

Boil chicken drumsticks until three quarters cooked take them out and put aside
Heat cooking oil in a large pot on medium heat
Add all curry paste and stir occasionally, cook until fragrant.
Add coconut cream cook until it boils
Add chicken drumsticks back into pot with Kaffir lime leaves when chicken cooked
Add coconut milk, sugar, salt, chicken seasoning.
Add zucchini and eggplants then put the lid on, boil until it is cooked.
Add chilies and Thai sweet basil then turn the heat off

About the Chef

My name is Orapan Millen Aussie people call me “Amy” I come from Thailand and have lived in Western Australia since 2015.
When I was young, I wasn’t interested in cooking that much, but my mother always asked me to taste her food at the final stage because she trusted my taste that it’s gotta be delicious.
I started to cook Thai food a lot when I moved to Australia because I missed Thai food, especially my mother’s cooking, so much, and it isn’t easy to find authentic Thai food at restaurants.”