Steps

1. Reserve a small amount of the leafy tips from 2 stalks of cilantro for garnish, and finely chop the rest. [The key point!] The stems are particularly fragrant, so gently scrape the surface before chopping for better flavor.
   🕒 00:53
2. Remove the stems and seeds from 1-2 bell peppers and julienne them.
   🕒 01:34
3. Trim the root ends of 1/2 bunch of shimeji mushrooms and separate into small clusters.
   🕒 01:48
4. Heat 2 tbsp of vegetable oil in a frying pan over medium heat.
   🕒 02:45
5. Add 1 clove of minced garlic and 1 clove of minced ginger to the heated pan and sauté until fragrant, being careful not to burn them.
   🕒 02:55
6. Once fragrant, add the chopped cilantro stems and stir-fry briefly to release their aroma.
   🕒 03:10
7. Add 2 tsp of curry powder and 1.5 tbsp or more of fish sauce, mix, and stir-fry until the aroma of the fish sauce becomes prominent. [The key point!] Heating fish sauce intensifies its aroma and adds umami.
   🕒 03:26
8. Add 250g of chicken thigh and stir-fry thoroughly, coating the chicken with the curry base, until the color changes. [The key point!] Properly seasoning the chicken eliminates any gamey odor and enhances the flavor.
   🕒 03:53
9. Add 2 tbsp of cooking sake (rice wine) to draw out the chicken's umami and add sweetness and richness.
   🕒 04:18
10. Add 1 cup of coconut milk and 1 cup of water, and add 1 red chili pepper, torn into pieces.
    🕒 04:28
11. Stir everything together, reduce heat, and begin to simmer.
    🕒 04:48
12. Add shimeji mushrooms and bell peppers to the simmering curry and continue to cook. [The key point!] Add them at different times to retain their texture.
    🕒 05:40
13. In a bowl, combine 2 tbsp of ready-to-pour fish sauce, 2 tbsp of vinegar, 2 tsp of sugar, a little grated garlic, and 2 tbsp of vegetable oil. Mix well to create the dressing.
    🕒 06:00
14. Prepare 2 leaves of sunny lettuce, 1/2 cucumber, 1/4 onion, and 1/2 tomato, cut into bite-sized pieces, and toss with the dressing.
    🕒 07:20
15. Generously plate the dressed salad in a bowl. Sprinkle with finishing coarse black pepper if desired.
    🕒 07:31
16. Add 1 tbsp of lemon juice and 2 tsp of sugar to the curry to adjust the taste. [The key point!] Ethnic dishes are characterized by well-balanced sweet, sour, and spicy flavors.
    🕒 08:50
17. Adjust the taste with fish sauce (to taste) for the final touch. [The key point!] Fish sauce provides natural umami and a refined taste, making it easy to adjust the flavor.
    🕒 09:08
18. Serve the green curry over warm rice in a bowl, and garnish with the reserved cilantro leaves. Sprinkle with coarse black pepper if desired.
    🕒 09:56
19. Serve with the prepared ethnic green salad to complete the meal.
    🕒 10:08