Spicy green curry made in ductile bread

Today, I will show you how to make green curry using a ductile pan.
This dish features ingredients such as chicken breast, bamboo shoots, and king oyster mushrooms, combined with a spicy curry paste.

The light taste of the chicken broth and the richness of the coconut milk spread in your mouth. What's more, the dish is finished with a rich flavor by topping it with coriander as an added twist.

How to make green curry and ingredients

Ironware used: Ductile Pan 26

<Ingredients>

2 chicken fillets 70g boiled bamboo shoots
King oyster mushrooms 50g
1 red pepper 1 eggplant 50g green curry paste
200ml coconut milk
Water to taste Chicken stock powder to taste Fish sauce to taste A little sugar 1 teaspoon salad oil
Coriander to taste

<How to make>

(1) Thinly slice the boiled bamboo shoots, and cut the king oyster mushrooms, red peppers, and eggplant into 1 cm pieces.

(2) Slice the chicken breast into thin strips.
(3) Add a small amount of salad oil to a ductile pan and fry the chicken breast over medium heat. When the chicken breast changes color, add the bamboo shoots, king oyster mushrooms, red peppers, and eggplant and continue to fry.
(4) Once everything is well combined, add the green curry paste and water and stir fry over medium heat, then simmer until thickened.
(5) Season to taste with chicken stock, fish sauce, and sugar.
(6) Finally, garnish with coriander and it’s done!