Thai Green Curry Always their favourite

Thai Green Curry - My family's another favourite.

I have decided to cook this today as I consider this 'fast food' 'fuss-free' cooking.
Bought 2 packets of Dancing chef green curry @ 2.85 each..decided to cook more gravy for my ladies at home. Each time I cooked this, the gravy is savoured to the last bit and more often does not meet their crave for this once awhile sinful  indulgence.
I am not a fan of green curry as my preference is still traditional red curry the chinese way.
Though the family simply loves curries but I also realise that they love green curry more than the red version. Here it goes...

Ingredients:

1 pkt instant Green Curry paste
2 chicken thigh (deboned & skin removed)
5 green brinjals or eggplants (cut into chunks)
1 big onion (cut into wedges)
1 tsp sugar ( adjust accordingly to preference)
1 tbsp sugar
1 small pkt of coconut milk 250g
1 small bowl of green peas (frozen)
2 sprigs of corriander leaves for garnishing

Method:
1. Pour curry paste into a deep pot. Pour water according to packet's instruction.
2. Bring to a boil, add the onions, peas.
3. Cut the deboned chicken thigh into big pieces.
4. When the brinjals start to turn soft, add the chicken pieces into the boiling gravy and cooked for 15 mins or till tender.
5. Add in the coconut milk last & bring it to a boil. Add a bit of fish sauce, bring to a boil & garnish with parsley.
6. Serve hot with rice and run many rounds after this meal. 

I had previously blogged this Thai Green curry, my first attempt on 17 July 2015 @ 

http://isabellecookingpot.blogspot.com/2015/07/thai-green-curry-my-family-another.html