Categories: Dinner curry
Ingredients
- CURRY - USE ONE:
- 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR (Note 1)
- 1 quantity homemade green curry paste (Note 1)
- EXTRAS - FOR JAR CURRY PASTE (NOTE 2):
- 2 large garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1 tbsp lemongrass paste (Note 2)
- GREEN CURRY:
- 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
- GARNISHES:
- Crispy fried Asian shallots , high recommended (Note 9)
- Thai basil or cilantro/coriander , recommended
- Green or red chillies slices , optional
Directions
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Heat oil in a heavy based skillet or pot over medium high heat.
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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!!
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Add chicken broth and coconut milk, mix to dissolve paste.
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Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
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Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
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Add kaffir lime leaves. Mix then bring to simmer.
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Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
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Add eggplants, cook 5 minutes until soft.
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Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
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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.
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Serve curry over jasmine rice with garnishes of choice.