カレー（グリーンカレー）｜けんますクッキングさんのレシピ書き起こし

Remove the stalk from the eggplant and cut into chunks.
Wash the boiled bamboo shoots.
Remove the stalks from the shimeji mushrooms and loosen them.

Cut the chicken thigh into bite-sized pieces.

Heat a frying pan and oil it.
Add green curry paste and fry until fragrant.
Add coconut milk and mix.
Add water, chicken stock powder, 1 and 2 and heat.
Boil for about 10 minutes and when the chicken thighs are cooked, add sugar and fish sauce and mix.

ご飯を用意する。
器に3を盛る。
大葉をちぎって散らして完成。