Green curry is the most classic and well known of all the Thai curries. There are a variety of green curries, some add turmeric and wild ginger in the curry. That depends on what type of meat or seafood or fish you put in the curry.
NOTE: If used store-bought curry paste, I like to add some fresh herbs and spices like lemongrass, shallots, garlic, etc that I can find at a grocery store, to add some freshness to the curry paste.
In this recipe I used store-bought green curry paste ( Aroy-D brand) and I added, 1 tbsp chopped lemongrass, 1 tbsp chopped shallots, 1/2 tsp chopped galangal and 1/2 tsp kaffir lime zest. Pound together in a mortar with a pestle till become fine paste. Then add to store-bought curry paste.
INGREDIENTS
3/4 lb. Boneless Skinless Chicken Thigh or Breast, sliced
1/2 lb. Thai Apple Eggplant, cut into 4. (You can substitute with Zucchini, cut into 1 inch slice).
2 tbsp. Green Curry Paste, (depends on how spicy you want)
250 ml Coconut Milk, I used (Aroy_D brand)
1½ tbsp. Coconut Sugar
1 tbsp. Fish Sauce
½ tsp. Salt
4-5 Kaffir Lime Leaves, torn
3-4 Thai Red Chillies
Handful of Basil Leaves
1 c. Water
2 tbsp. Oil
DIRECTIONS
In a medium pot, add oil and curry paste. Fry over medium heat, stirring regularly until the paste is fragrant.
Add in coconut milk, bring to the boil.
Add in chicken, and seasoning with sugar, fish sauce and salt. Let it cook for about 5 minutes.
Add eggplants and water, simmer for another 5 minutes or so, till the eggplants is cooked.
Sprinkle with kaffir lime leaves, red chillies and basil.
Serve with steam rice or sometime we eat it with vermicelli noodle (khanom jeen)
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