Thai Green Curry
Ingredients
- 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR (Note 1)
- 1 quantity homemade green curry paste (Note 1)
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste (Note 2)
- 2 tbsp vegetable oil
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g/14oz coconut milk, full fat (Note 4)
- 1 - 3 tsp fish sauce *
- 1 - 3 tsp white sugar *
- 1/8 tsp salt *
- 6 kaffir lime leaves, torn in half (Note 5)
- 350 g/12 oz chicken thigh, skinless boneless, sliced (Note 6)
- 2 Japanese eggplants,, small, 1cm / 2/5" slices (Note 7)
- 1 1/2 cups snow peas, small, trimmed
- 16 Thai basil leaves (Note 8)
- Juice of 1/2 lime, to taste
- Crispy fried Asian shallots, high recommended (Note 9)
- Thai basil or cilantro/coriander, recommended
- Green or red chillies slices, optional
- Steamed jasmine rice
Directions
- 1
- 2
Heat oil in a heavy based skillet or pot over medium high heat.
- 3
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- 4
Add chicken broth and coconut milk, mix to dissolve paste.
- 5
Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- 6
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- 7
Add kaffir lime leaves. Mix then bring to simmer.
- 8
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- 9
Add eggplants, cook 5 minutes until soft.
- 10
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- 11
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- 12
Serve curry over jasmine rice with garnishes of choice.