Ingredients
- 4 chicken quarters (~3.5lb), separated into thighs and drumsticks
- 1 tablespoon (14g) coconut oil
- 2.5 - 3 tablespoons (37.5g â 45g) Thai green curry paste
- 4 cloves (10g) garlic, crushed
- 1 (28g) shallot, roughly chopped
- 2 tablespoons (30ml) fish sauce
- â cup (167ml) coconut milk
- Optional: ¼ cup (63ml) unsalted homemade chicken stock
- 1 - 2 tablespoons (15g) palm sugar
- 3 kaffir lime leaves
- Garnish with 8 â 12 fresh Thai basil leaves
- 6 (200g) Thai eggplants, halved (see notes)
- 1 â 2 stalks bamboo shoot, sliced
- 70 grams spinach
- ¼ red bell pepper
Recipe Description
Excite your taste buds with this rich & smooth chicken curry. This complex flavors & irresistible fragrance is very addictive to eat!
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