Thai Green Curry

Mmm, homemade Thai green curry!! Like Hungarian gulyás, curry varies between households and between restaurants, and certainly you can't call this authentic. But I am in Japan, and here in the world of Asian vegetables and hungry college students, this dish has always been a hit.

Ingredients:

400-600 grams of chicken thigh
2 medium eggplants, chopped
2-4 bell peppers, chopped
200 grams of mushrooms
4-5 tablespoons of green curry paste
400 ml of canned coconut milk
chili pepper (spice)
fish sauce
lemongrass

Directions:

1) In a large saucepan, brown the chicken with the skin facing downwards without oil. Use the oil of the chicken skin to cook the opposite side.
2) Add fish sauce to taste.
3) Remove the chicken from the pan and add a dash of oil, and stir-fry the chopped vegetables. Remove vegetables when cooked.
4) Cut up the chicken to bite-sized pieces.
5) Next, fry the green curry paste over a little oil until the scent starts to spread.
6) Add chicken, chili pepper, lemongrass and vegetables.
7) After cooking for a few minutes, add the coconut milk.
8) Add a half can of water to the mixture, and bring to boil.
9) Use the fish sauce to fix the flavor to your liking, and serve over rice.

* Serves 5-7.
* Can be stored overnight - always tastes better the next day.
* Though Spanish or Thai rice is the standard accompaniment, in Japan we use the thick Japanese rice. The benefit of this is that you can form it into mini bowls and add the curry in the middle, so the sauce doesn't make the rest of the rice too soupy while eating.
* Use minimal oil.
* One added benefit - this can all be made with one large saucepan, so it's perfect for small kitchens.