Thai Green Curry

(Serve 4)

Ingredients:
·         Green curry paste
·         Garlic x 2 (chopped)
·         Shallot x 4 (chopped)
·         Lemongrass x 1 to 3 (optional and depend on the preferred spiciness)

·         Mini Thai green egg plants x 4 or 5 (remove stalk and cut into half and soaked in water to prevent oxidization)
·         Lady Finger x 5 (cut slant)
·         Frozen green pea x 2 tablespoon
·         Halved straw mushroom
·         Fresh baby corn x 4 (cut slant) - optional
·         Chicken breast or thigh x 1 (cut into big cubes about 3 cm and marinate with fish sauce and pepper)
*Optional (if you like strong curry paste smell can add curry paste to marinate the chicken too)


·         Carnation Evaporated Full Cream Milk or Concentrated Coconut milk

Steps:
1)    Fried garlic and shallot until fragrance.
2)    Add lemongrass (optional) and green curry paste to fry till fragrance come off.
3)    Add egg plant, fresh baby corn (optional) and fry followed by chicken.
4)    Add water to cover the ingredients or enough as gravy.
5)    When boil and egg plant start to be soft, add lady finger, straw mushroom and green pea.
6)    Continue to cook to till all vegetable are cooked (not too soft), add milk and seasoning to taste.

*Tips: Do not overcook the vegetable as the heat will continue to cook them after removing from fire