I love all Thai Food and this is a lovely vibrant green curry..even greener if you use fresh curry paste from the markets.

Thai Green Curry:

Ingredients:

2 chicken breasts cut into cubes.
 
6 Thai egg plant. cut into quarters……They are the larger ones in the pictures.
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sm bunch small egg-plant ( optional) Pea like size in Picture.
 
5/6 stems of Thai sweet basil (pick of leaves)
 
Large can or two sm cartons of coconut milk.
 
10 straw mushrooms quartered or use button mushroom.
 
Method:
 
2/3 tbsp curry paste( maybe start with 11/2) I don’t know how hot you eat curry.
 
Cook with tiny amount of oil to release flavour, add tbsp fish sauce cook for 2 mins slowly add coconut milk and simmer gently.
 
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins serve with Steamed or boiled rice.
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If you are making veggie curry just omit chicken and add carrots and broccoli or veg of your choice.
 
When we had our restaurant, chef always put extra veg in mine as she knew I liked veg so can add to chicken curry as well if you like although that is not the norm just how she did mine.
 
You can use beef or pork instead of chicken if you like but will req longer cooking.
 
Garnish with sprig Thai basil and extra sliced  chilli… if req.
 

 

 

Published by Carol Taylor