Ingredients:

– Chicken Wiener Sausage (TGM brand) – 1 pack
– Vermicelli (rice noodles) – Cooked, as desired
– Lemongrass – 2 tablespoons, chopped
– Galangal – 1 tablespoon, sliced
– Garlic – 1 tablespoon, minced
– Shallots – 1/4 cup, chopped
– Kaffir Lime Pee – 1/2 fruit
– Green Bird’s Eye Chilies – 5 pieces
– Green Long Chilies – 2 pieces
– Coriander Roots – 1 teaspoon, chopped
– White Peppercorns – 1/2 teaspoon
– Cumin Powder – 1 teaspoon
– Thick Coconut Milk** – 500 ml
– Thin Coconut Milk** – 300 ml
– Thai Eggplants** – 1 cup, quartered
– Pea Eggplants** – 1/2 cup
– Kaffir Lime Leaves** – 5 leaves
– Palm Sugar** – to taste
– Fish Sauce** – 1 tablespoon
– Red Chilies** – to taste, sliced
– Sweet Basil Leaves** – as desired

*STEP 1: Prepare the Curry Paste and Sausages**
1. In a mortar, add garlic and pound until smooth.
2. Add shallots, kaffir lime peel, bird’s eye chilies, lemongrass, galangal, long green chilies, coriander roots, white peppercorns, and cumin powder. Continue pounding until you get a fine paste.
3. Cut the TGM Chicken Vienna Sausages into bite-sized pieces.
– **Tip:** The finer the paste, the better the flavor will be absorbed into the curry.
– **Visual:** Chicken Vienna Sausages and the ground curry paste.

**STEP 2: Cook the Green Curry**
1. Heat a pan over medium heat and pour in the thick coconut milk.
2. Wait until the coconut milk starts to release its oil (the process called “breaking the coconut milk”).
3. Add the green curry paste and stir-fry until fragrant.
4. Add the TGM Chicken Vienna Sausages and stir until well-coated with the curry paste.
5. Pour in the thin coconut milk and bring the mixture to a boil.
6. Season with fish sauce and palm sugar to taste.
7. Add the chicken blood cubes (optional), Thai eggplants, pea eggplants, kaffir lime leaves, and red chilies. Let it simmer until all ingredients are cooked and the curry thickens.
– **Tip:** Adjust seasoning to your preference for a balanced salty and sweet flavor.
– **Visual:** Sausages and vegetables simmering in rich, green curry.

**STEP 3: Assemble the Dish**
1. Place the cooked vermicelli noodles on a serving plate.
2. Pour the green curry with sausages over the noodles.
3. Garnish with sweet basil leaves.
– **Tip:** Serve immediately while hot for the best flavor and aroma.
– **Visual:** The finished dish, beautifully garnished and ready to be enjoyed.

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