300g Chicken Thigh
30g MAGGI® Green Curry Paste
700g MAGGI® Green Curry Paste
600ml Water 520g Coconut Milk
40g Thai Basil Leaves
100g Cooking Oil
100g Green Curry Sauce
100g Wantan Noodle
200g Marinated Chicken
1. Blend thai basil with water. Set aside.
2. Heat oil in a pan, sauté lemongrass until fragrant.
3. Stir in MAGGI® Green Curry Paste.
4. Add water and coconut milk. Simmer until gravy thickens.
1. Bring water to boil. Blanch wantan noodle.
2. Season eggplant and deep fry.
3. Place wantan noodle, eggplant and chicken on the plate.
4. Pour the Green Curry Sauce over the wantan noodle.