Thai Green Curry with Sparkling Sake Saku

Thai Green Curry with Chicken

• 1-2 tablespoons of green curry paste (you may also choose red, yellow, Massaman, or Panang depending on your preference)
• 1 1/2 cups Sweet basil leaves
• 1/2 medium bell pepper (Red, yellow, or orange)
• bamboo shoot or eggplant
• 1/2-1 pound Chicken thigh or breast cut in bite-sized pieces
• 1 can of coconut milk 400ml
• 1 cup of water
• 1 teaspoon sugar or palm sugar (preferred)
• 1 1/2 tablespoons fish sauce (if you have)

1. In a wok or large saucepan heat, 1 can of coconut milk until it bubbles. (stir occasionally)
2. Add green curry paste and briefly mix the paste with coconut milk.
3. Add a cup of water, fish sauce and sugar, simmer for 5 minutes.
4. Once coconut milk begins to bubble again, add chicken. Once the chicken is cooked add pepper and bamboo shoot or eggplants, cook for 3 minutes.
5. Turn off heat, add basil.
6. Serve with jasmine rice or white rice.

POINTS

In step1, don’t burn coconut milk, get rid of only fat.