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Green Curry

A Thai green curry with chicken, Japanese eggplant and snow peas in a coconut milk sauce.

chickenthaicurrysimmer
Illustration of Green Curry
Illustration

Ingredients

  • 1 quantity homemade green curry paste, or jarred Thai green curry paste
  • 4 to 6 tbsp Thai green curry paste, Maesri best; or homemade green curry paste
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp lemongrass paste
  • 2 large garlic cloves, minced
  • 2 Japanese eggplants, small, 1cm / 2/5" slices
  • 1 cup chicken or vegetable broth, low sodium
  • 400 g coconut milk, full fat; 14 oz
  • 1 to 3 tsp fish sauce
  • 1 to 3 tsp white sugar
  • 6 kaffir lime leaves, torn in half
  • 1/8 tsp salt
  • 350 g chicken thigh, skinless boneless, sliced; 12 oz
  • 1 1/2 cups snow peas, small, trimmed
  • 1/2 lime, juice of; to taste
  • 16 Thai basil leaves
  • 2 tbsp vegetable oil
  • crispy fried Asian shallots, highly recommended
  • Thai basil or cilantro/coriander, recommended
  • green or red chillies, sliced; optional
  • steamed jasmine rice

Steps

1Start the curry paste

  1. Heat 2 tbsp vegetable oil in a heavy based skillet or pot over medium high heat.
  2. Add 1 quantity homemade green curry paste.
  3. Or add 4 to 6 tbsp Thai green curry paste.
  4. If using jarred curry paste, add 2 tsp fresh ginger, finely grated.
  5. If using jarred curry paste, add 1 tbsp lemongrass paste.
  6. If using jarred curry paste, add 2 large garlic cloves, minced.
  7. Cook for 2 to 3 minutes until it mostly 'dries out' (see video).

2Build the sauce

  1. Add 1 cup chicken or vegetable broth.
  2. Add 400 g coconut milk, full fat.
  3. Mix to dissolve the paste.
  4. If using jarred curry paste, add 1 tsp fish sauce.
  5. If using jarred curry paste, add 1 tsp white sugar.
  6. If using jarred curry paste, do not add salt.
  7. If using homemade curry paste, add 3 tsp fish sauce.
  8. If using homemade curry paste, add 3 tsp white sugar.
  9. If using homemade curry paste, add 1/8 tsp salt.
  10. Add 6 kaffir lime leaves, torn in half.
  11. Mix.
  12. Bring to a simmer.

3Simmer the chicken and eggplant

  1. Add 350 g chicken thigh, skinless boneless, sliced.
  2. Stir.
  3. Lower the heat to medium so it's bubbling gently.
  4. Cook 7 minutes.
  5. Add 2 Japanese eggplants, small, sliced 1cm / 2/5".
  6. Cook 5 minutes until soft.

4Finish with snow peas and herbs

  1. Taste the sauce.
  2. Add fish sauce or salt for more saltiness.
  3. Add white sugar for sweetness.
  4. Add 1 1/2 cups snow peas, small, trimmed.
  5. Cook 2 minutes until a bit softened; the sauce should have reduced but will still be thin, not thick - that's how it should be.
  6. Stir through 16 Thai basil leaves.
  7. Stir through the juice of 1/2 lime.

5Serve

  1. Serve the curry over steamed jasmine rice.
  2. Top with crispy fried Asian shallots, highly recommended.
  3. Top with Thai basil or cilantro/coriander, recommended.
  4. Top with sliced green or red chillies, optional.