I love Thai Green Curry! The flavors are so unique from the palate that I'm typically used to and that's very refreshing. This version is a vegetable green curry but you can make this with chicken, shrimp, or any other protein of choice. It took me a while to hunt for the green eggplant and the Thai Basil but when I managed to track all the ingredients down I went ahead and made this beauty.
You can add any vegetables you like- even a bit of tofu would be nice.
The first step is to cook down some coconut milk until the oil separates from it and then add the green curry paste to it.
Next, you basically add all the other ingredients and cook until finished.
Thai Green Curry
1 ¾ cup coconut milk, divided
50 g green curry paste (about 3 Tbsp)
1 cup chicken stock
1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
2 Tbsp palm sugar, finely chopped
1.5-2 Tbsp fish sauce
3-4 kaffir lime leaves, roughly torn
1.5 cup bamboo shoots, cooked, sliced into bite-sized pieces
1 cup Thai basil
1 spur chilies or ¼ red bell pepper, julienned
Note: If using chicken breasts, marinate the breasts in 2 tsp fish sauce while you prep other ingredients
If using chicken breast: After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a boil over high heat. Add chicken and cook until chicken is 70% done, about a minute. Add Bamboo shoots and bring to a boil; remove from heat. Taste and add more fish sauce as needed. Stir in spur chilies. Serve with jasmine rice.
Recipe from Hot Thai Kitchen
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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