Ingredients:
Chicken breast 200 gr. Mixed Vegetables 200 gr. (long bean, Bamboo shoot, Cha-om, Cha-plu, Egg plants, basil) Red chili 10 gr. Fish sauce 1 Tsp. Vegetable oil 20 gr. Chicken Stock 2 cups
Method: Sauteed Northern Red Curry in Vegetable oil with very low beat then
add chicken fish sauce and chicken stock. Bring it to broiled then
add all mixed vegetables with egg plant and bamboo shoot first after
finish put into clay pot garnished with julienne red chili and served
with steamed jasmine rice.
Recipe compliments of Citric Restaurant a surprisingly good restaurant in the NOVOTEL
