Thai
Thai - Curries
Birdseye Chili Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g chicken thigh, sliced
- • 6 bird's eye chilies, crushed
- • 3 tbsp green curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 4 kaffir lime leaves, torn
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Warm half the coconut milk with the green curry paste until the oil rises and the paste smells fragrant.
2
Phase 2
Add the chicken and coat it evenly in the paste.
3
Phase 3
Stir in the crushed bird's eye chilies for extra heat.
4
Phase 4
Add the remaining coconut milk, fish sauce, and palm sugar; simmer for 12 minutes until cooked through.
5
Phase 5
Fold in the kaffir lime leaves and Thai basil, then serve with jasmine rice.