Thai Green Curry NoChicken Chunks
Easily create an all time favourite Thai dish for your diners using The Vegetarian Butcher NoChicken Chunks.
Ingredients
Green Curry Paste
-
Green Chilli, blended 60 g
-
Green Chilli Padi, blended 40 g
-
Galangal, skin off and blended 80 g
-
Garlic, skin off and blended 80 g
-
Shallot, skin off and blended 40 g
-
Cooking Oil 150 g
-
White Pepper Powder 8 g
Thai Green Curry NoChicken Chunks
-
Cooking Oil 40 g
-
Onions, skin off and diced 100 g
-
Lemongrass, sliced 20 g
-
Chilli Padi, sliced 4 g
-
Green Curry Paste, as above 100 g
-
Lime Leaf, stem off 8 g
-
Water 300 g
-
Coconut Milk 300 g
-
Eggplant, cubed and deep fried 200 g
-
Thai Basil Leaves 10 g
-
Coconut Sugar 20 g
Preparation
-
Green Curry Paste
- Heat up pot with oil, sweat all ingredients until fragrant.
- Fold in seasoning and stir well. Ready to use.
-
Thai Green Curry NoChicken Chunks
- Heat up pot with oil, stir fry onion, lemongrass until fragrant.
- Add in lime leaves, red curry paste and stir fry till fragrant.
- Fold in water, coconut milk, NoChicken Chunks*, eggplant and bring to boil.
- Add in seasoning and simmer for 2-4mins.
- Ready to serve.
*TVB NoChicken Chunks, blanched and deep fried
