| Sea Salt | ¼ tsp |
| Black Pepper | ¼ tsp |
| Coconut Oil | 4 tbsp |
| Fresh Thyme | 3 g |
| Fresh Rosemary | 3 g |
| Sliced Sweet Potato | 400 g |
Sliced Red Chili and Thai Basil for garnish
1. Start by shake well Thai coco Green currysimmer sauce, open the can and pour it in a pot.With medium heat slowly boiled up the curry.
2. Add pre-cooked chicken thigh, chicken bloodcu rd, Thai eggplant, pea eggplant, sliced red chili,kaffir lime leaf and sweet basil. Mix well.
3. Cover the lid, slowly cook with medium heatfor 5 minutes to cook eggplant. Serve them ina bowl, decorate with chiffonade kaffir lime leafand red chili.
4. Serve together with rice noodle or jasminerice, fresh vegetable and hard-boiled egg.
Virgin coconut oil 180 ml. (glass jar)
Virgin coconut oil 450 ml. (glass jar)
