Thai Green Curry

Thai Green Curry แกงเขียวหวาน

This is a simple test, I want you to name five Thai dishes that come into your mind. I bet one of them would be ‘Thai Green Curry’. It is undeniable that Thai food has such a huge impact on the world of culinary. It is rooted in the humble beginnings of homemade food then widely spread to conquer every corner of the world. It is pride that we, Thai people wear with honour. Next time you go visit a restaurant, remember that.

Ingredients

• 200g chicken thigh fillets

• 8 Thai eggplants

• 5 kaffir lime leaves

• 4 fresh red chillies

• 6 krachai (fingerroot)

• 400ml coconut cream

• 500ml chicken stock

• 80g green curry paste

• A bunch of sweet basil

Green curry paste ingredients

• 10 bird eye green chillies

• 5 garlic cloves

• 4 golden shallots

• 15g cumin

• 10g white pepper

• 1 stalk lemongrass

• 5-6 young galangal slices

• 2-3 whole coriander with roots

• 10g kaffir lime zest (substitute with leave if inapplicable)

How to make

• Start by preparing the green curry paste by blending all the ingredients in a food processor or mortar and pestle.

• Heat a pan over medium heat and add the green curry paste. Cook until fragrant.

• Add the chicken to the pan and cook until it is browned on all sides.

• Add the eggplants and krachai to the pan and cook for a couple of minutes.

• Pour in the coconut cream and chicken stock and bring to a boil.

• Reduce the heat to low and let it simmer for 10-15 minutes.

• Add the kaffir lime leaves, fresh red chillies and sweet basil.

• Simmer for another 5 minutes or until the eggplants are cooked through.

• Serve with steamed rice and garnish with additional kaffir lime leaves.

  Note: If you are using store-bought green curry paste, you can skip step 1