Steps

1. Slice 100g king oyster mushrooms into rounds, leaving some texture.
   🕒 02:13
2. If they roll easily, cut the king oyster mushrooms in half lengthwise first, then slice into rounds.
   🕒 02:45
3. Remove the stem from 1 eggplant (100g).
   🕒 03:32
4. Cut the eggplant in half lengthwise, then cut into pieces similar in size to the king oyster mushrooms.
   🕒 03:45
5. Cut 100g onion in half.
   🕒 04:22
6. Cut the halved onion in half lengthwise again, then peel the skin from the cut side.
   🕒 04:39
7. Cut the peeled onion into pieces similar in size to the eggplant.
   🕒 05:10
8. With the skin side down, cut 170g chicken thigh into bite-sized pieces.
   🕒 05:54
9. Place the chopped chicken thigh, eggplant, king oyster mushrooms, and onion into a tray.
   🕒 08:39
10. Heat 1 tbsp oil in a frying pan.
    🕒 09:10
11. Add all the ingredients from the tray (chicken thigh, eggplant, king oyster mushrooms, onion) to the frying pan.
    🕒 09:14
12. Season all the ingredients with salt and pepper to taste.
    🕒 09:49
13. Cook over medium heat, stirring with tongs. [Pro Tip!] If the heat is too strong, adjust to medium.
    🕒 09:58
14. Sauté until the chicken is cooked through and the vegetables are tender.
    🕒 10:50
15. Add 200ml coconut milk and mix well.
    🕒 11:54
16. Add 1 tbsp fish sauce and mix.
    🕒 12:27
17. Sprinkle in 1 tbsp curry powder and mix everything together.
    🕒 13:04
18. Add 3-4 shakes black pepper, then simmer for a few minutes until the mixture thickens, then turn off the heat.
    🕒 13:33
19. Serve 200g rice on a plate.
    🕒 14:00
20. Spoon a generous amount of coconut milk curry over the rice.
    🕒 14:18
21. Sprinkle with Parmesan cheese, if desired.
    🕒 15:35