Ingredients : 1.meat 2. Green curry paste (Rice brand) 3. Basil 4. Thai Eggplant 5. Turkey berry 6. Red pepper 7. Tom Yum herbs 8. Coconut milk 9. Coconut sugar 10. Fish sauce
How to 1.Set 200 grams of coconut milk on medium heat. Simmer it and add green curry paste and stir until cooked. Gradually add the remaining 200 grams of coconut milk, little by little, stir until it breaks. 2.Add the meat, then add the shredded kaffir lime leaves, lemongrass, stir until cooked, add the remaining medium tail coconut milk, season with coconut sugar and fish sauce. 3. Put Thai eggplant and Turkey berry while the soup is boiling, stir well. 4.Close the lid of the pot to prevent the eggplant from blackening. Boil until the eggplant is cooked well and taste again. 5. Add red chili peppers, basil leaves and turn off the heat. Ready to serve!
