Green Chicken Curry with Coconut Sauce

Instructions

1. Add some vegetable oil in a pan over a heat. Brown the 4 full leg sections.

2. Add 3 green jalapeño, 6 cloves garlic, 1/2 bunch green onions - light parts, 1 bunch cilantro, 1 can coconut milk, 2 tablespoons fish sauce or to taste, or soy sauce to taste 1 tablespoon brown sugar in a blender. Blend well.

3. Add some vegetable oil, 1 sliced onion and 6 thick slices of fresh ginger in a pan over a heat. Saute until it sizzles. Add 1 tablespoon red curry powder. Toast a little bit. Cook for a minute. Put the cooked chicken legs on the onions. Pour in the coconut milk mixture. Squeeze the juice of 1 lime, also throw the lime in the pot. Add 1 tablespoon brown sugar and 2 tablespoons fish sauce in the pot. Bring it to a simmer, then simmer covered on low heat for 45 minutes. After that, Get rid of the excess fat on the top. Use a strainer to remove the chicken legs.

4. Cut the eggplant or zucchini in 1-inch chucks. Cut the 2 cups sweet potatoes or butternut squash in large cubes. Put them in the pot. Bring it to a boil. Add some chopped Thai basil. Give it a stir. Return the chicken legs in the pot. Simmer covered for 5 minutes.

5. Serve on rice, and spoon over the sauce. Enjoy!