Thai Green Curry Chicken

Steps

1. 1
   Season the chicken thigh with salt, MSG, potato starch, white pepper, garlic powder, and seasoning sauce. Mix well.
2. 2
   Heat oil until hot, then add the seasoned chicken and cook until it begins to brown.
3. 3
   Add sliced shallots, lemongrass, kaffir lime leaves, a pinch of salt, and MSG. Cook until the shallots are golden.
4. 4
   Stir in fresh garlic and cook until fragrant.
5. 5
   Add the Thai green curry paste and cook briefly to develop the flavors.
6. 6
   Add a touch of water and high-quality coconut milk, stirring to combine.
7. 7
   Reduce heat and simmer for a few minutes. Add sugar and fish sauce to taste.
8. 8
   Taste and adjust seasoning as needed. If desired, add white pepper to taste. Turn off heat and allow the sauce to thicken naturally.
9. 9
   Gently stir in fresh coriander and basil, being careful not to overcook and lose the aromatic qualities.
10. 10
    Plate the curry and garnish with bird's eye chilies and fresh basil. Squeeze lime juice over the top before serving.