How to make Thai green curry chicken delicious?

7- 10 Thai pepper, 10 roasted rapeseed, 5 roasted cumin, 10 white pepper,/kloc-0 lime leaf (ground), 2 coriander roots, 1 tablespoon Nanjiang (peeled and sliced) and 2 tablespoons citronella (chopped). 2 tablespoons hand-pounded green curry sauce, 2 chicken legs with bones (cut into pieces), fresh coconut juice 1 cup, fish sauce 1 teaspoon, fresh coconut juice 1 cup, fresh broth 1 cup, 2 tablespoons small green eggplant (cut into eight pieces) and 2 small round eggplants (cut into eight pieces)

working methods

1, put all the materials in the order listed above into a stone mortar and mash them until they become paste. The key is to add the same kind, mash it and then add new ingredients, so as to make a delicious curry sauce with the same taste. Remarks: The ingredients in this recipe can make about three servings of curry.

2. Choose a heavy pot, pour the coconut juice into the pot, and cook on low heat until the coconut oil floats.

3. Add green curry sauce and stir-fry over medium heat until you smell the smell of white pepper. There is a saying that if you start sneezing, you won't know that the green curry is ripe. )

4. Add fish sauce, cook it a little, pour in coconut milk, broth and chicken pieces, then boil the curry, and then simmer it.

5. Add eggplant, lime leaves and tender coconut hearts, and continue to stew the ingredients but don't cook them until they are rotten. Finally, add white turmeric, nine leaves and pepper. Be careful not to cook the curry for too long, because we want to keep the basil leaves green.