Cooked - Thai Green Curry

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Thai Green Curry

4.0

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR 1 quantity homemade green curry paste

2 large garlic cloves, minced

2 tsp fresh ginger, finely grated

1 tbsp lemongrass paste

2 tbsp vegetable oil

1 cup (250ml) chicken or vegetable broth, low sodium

400 g/14oz coconut milk, full fat

1 - 3 tsp fish sauce

1 - 3 tsp white sugar

⅛ tsp salt

6 kaffir lime leaves, torn in half

350 g/12 oz chicken thigh, skinless boneless, sliced

2 Japanese eggplants, small, 1cm / ⅖" slices

1 ½ cups snow peas, small, trimmed

16 Thai basil leaves

Juice of ½ lime, to taste

Crispy fried Asian shallots, high recommended

Thai basil or cilantro/coriander, recommended

Green or red chillies slices, optional

Steamed jasmine rice

Heat oil in a heavy based skillet or pot over medium high heat.
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly 'dries out'.
Add chicken broth and coconut milk, mix to dissolve paste.
Add kaffir lime leaves. Mix then bring to simmer.
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
Add eggplants, cook 5 minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice.
Serve curry over jasmine rice with garnishes of choice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 19 weeks ago

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