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menu/thai-chicken-curry.md

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+# thai chicken curry
+
+## ingredients
+- peanut oil
+- 1 brown onion
+- 1/2 head garlic, fine chopped
+- 2 thumbs ginger, fine chopped 
+- 3-4 kaffir lime leaves if you can find them
+- 750g chicken thighs (whatever the bulk macro pack is at woolies)
+- 1 eggplant
+- 3 zucc
+- 5 carrots
+- 1 400ml tin coco milk (ayam brand)
+- [1 tin red curry paste](https://www.woolworths.com.au/shop/productdetails/45458/maesri-paste-red-curry)
+- 250ml chicken bone broth
+- 1 lime, juiced
+- ~3 tbs? palm sugar, grated
+    - can substitute brown sugar
+- rice
+- thai basil to garnish
+
+## method
+
+- salt chicken way before
+- some amount of peanut oil in casserole pan / dutch oven
+- brown chicken
+    - put aside and cover with foil
+- saute onion, garlic, ginger
+- brown carrots a bit
+- add eggplant, brown a bit
+- add zucc, brown a bit
+- make a well, add curry paste, lime leaves, saute a bit
+- add coco milk, bring it up to heat
+- add lime juice
+    - i threw the crushed lime in too but you gotta remember to fish it out
+- add bone broth
+- add a bit of sugar and salt, give it a taste
+- keep boosting sugar and salt until it is pretty balanced (according to asian taste tester)
+- low simmer for as long as is practical
+- 20m out from finish put the rice on
+- slap it on rice and throw some basil on and serve