Chicken Thai Curry

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There are about as many recipes on curry in Thailand as for goulash or sirloin. On the Internet, you will find a lot of videos and recipes that will be different from mine. It is simply another variant that respects the availability of individual ingredients in our country.
Use coconut milk and soy sauce to create the usual Thai curry style!

You will need:

150g chicken thigh
a little salt and pepper
1 teaspoon of curry powder
1/2 pack Shimeji mushroom
1/4 piece onion
1/2 piece red paprika
one eggplant
four cherry tomato
salad oil
curry powder
broth
water 300ccm
200cc coconut milk
2 teaspoons of soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon of pepper (sliced)
Rice (Thai rice if available) 2 bowls (300g)

To enjoy cooking

Cut chicken thighs into bite-sized pieces and rub in salt and pepper and curry powder.

Cut red paprika and onions, cut cherry tomatoes in half lengthwise, eggplants into 1 cm wide slices, and loosen the roots of Shimeji mushrooms.

Heat the salad oil in a pan and bake the surface of the chicken thighs over medium heat. Add vegetables and fry well.

Sprinkle curry powder and fry. Add water, broth, coconut milk, soy sauce and sugar and heat on high heat until boiling.

When it boils, reduce the heat to low and simmer for about 10 minutes. Add cherry tomatoes, peppers and salt, boil for a while and serve with rice to complete.

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