Spicy green curry

Method

1. Cut the chicken thighs into bite-sized pieces. Cut the peppers and red paprika into easy-to-eat sizes, and the lecks into random slices.
2. Add salad oil to a frying pan and stir-fry the chicken thighs and eggplants. When the meat is cooked, add peppers, red paprika, and shredded bamboo shoots (boiled) and stir-fry.
3. Add green curry paste and stir-fry for about 1 minute so that it blends in with the whole, add 1 can of coconut milk (400g), 300 ml of water, 1 tablespoon and 1 teaspoon of nampula, 1 tablespoon of sugar, and 1 teaspoon of granulated chicken soup. . Let it boil while mixing and it's done. Serve in a bowl separately from the rice.
4. Add green curry paste and stir-fry for about 1 minute so that it blends in with the whole, add 1 can of coconut milk (400g), 300 ml of water, 1 tablespoon and 1 teaspoon of nampula, 1 tablespoon of sugar, and 1 teaspoon of granulated chicken soup. . Let it boil while mixing and it's done. Serve in a bowl separately from the rice.