Tingly Green Peppercorn And Green Curry Chicken with Rice Noodles | Recipes | Lee Kum Kee Home | HON

Name: Tingly Green Peppercorn And Green Curry Chicken with Rice Noodles | Recipes | Lee Kum Kee Home | HON
Ingredients: Chicken thighs 300g (cut into pieces); Coconut milk 400ml; Water 100ml; Thai baby eggplant 5pcs (halved); Kaffir lime leaf 4pcs (cut in half); Thai basil 5g; Rice noodles 100g; Pickled mustard green 30g (chopped); Small cucumber 1pc (sliced); Snap peas 20g (diced, blanched); Thai basil leaf 5g; Shallot 1pc (chopped); Thai chili pepper 1pc, for decoration(diced); Lee Kum Kee Tingly Green Peppercorn Oil 1 tbsp; Fish sauce 3 tbsp; Coconut sugar 1 tbsp; Stalk lemongrass 1pc (sliced); Green chili peppers 3pcs (seeded and diced); Lime juice 3 tbsp; Shallots 2pcs (sliced); Galangal 30g (chopped); Garlic 3pcs (chopped); Ginger 10g (chopped); Kaffir lime leaves 4pcs (chopped); Cumin powder 1 tsp; Coriander seeds 1 tsp; Fish sauce 2 tsp; Coconut oil 3 tbsp

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