Thai Green 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
·
Steamed
jasmine rice
INSTRUCTIONS
1. Heat oil in a heavy based
skillet or pot over medium high heat.
2. 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!!
3. Add chicken broth and
coconut milk, mix to dissolve paste.
4. Curry in a jar
seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
5. Homemade curry paste
seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
6. Add kaffir lime leaves.
Mix then bring to simmer.
7. Add chicken, stir then
lower heat to medium so it's bubbling gently. Cook 7 minutes.
8. Add eggplants, cook 5
minutes until soft.
9. Taste sauce. Add fish
sauce or salt for more saltiness, sugar for sweetness.
10. 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.
11. Serve curry over jasmine
rice with garnishes of choice.
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