Ingredients
- 60g homemade green curry paste
- 1/4 green bell pepper - cut into thick strips
- 100g eggplant - cut into bite-sized pieces
- 120g pork or chicken - cut into bite-sized pieces
- 100ml coconut milk
- 80ml water
-
- 1/2 tsp chicken powder or gara soup powder
- 1 tsp fish sauce
- 1/2 to 1 tsp brown sugar or coconut sugar
- salt to taste, if necessary
- Ingredient A -
Instructions
- 1. Heat 1 tbsp vegetable oil in a cooking pot over medium heat. Saute the homemade green curry paste until aromatic, add the coconut milk and water and bring it to a quick boil.
- 2. Add pork (or chicken) and eggplants, and bring it to boil again. Reduce the heat to low and and let it simmer for about 10 mins with a lid or until the vegetables are wilted and the curry soup has slightly thickened.
- 3. Add all the ingredient A to season.
- 4. Finally add the green bell pepper and bring it to a quick boil.
- Serve hot with steamed rice!
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