Thai Green Curry

Ingredients

• 4 tbsp Thai Green Curry Paste (4-6 tbsp Maesri brand recommended; or use 1 quantity homemade paste)
• 2 Garlic cloves (large, minced)
• 2 tsp Fresh ginger (finely grated)
• 1 tbsp Lemongrass paste (or 2 tsp finely minced fresh lemongrass)
• 2 tbsp Vegetable oil
• 1 cup Chicken broth (low sodium; or vegetable broth)
• 400 g Coconut milk (full fat recommended for best flavor)
• 1 tsp Fish sauce (use 1-3 tsp to taste; 1 tsp for jar paste, 3 tsp for homemade)
• 1 tsp White sugar (use 1-3 tsp to taste; 1 tsp for jar paste, 3 tsp for homemade)
• 0.125 tsp Salt (only if using homemade paste)
• 6 Kaffir lime leaves (torn in half)
• 350 g Chicken thigh (skinless boneless, sliced)
• 2 Japanese eggplants (small, cut into 1cm (2/5 inch) slices)
• 1.5 cup Snow peas (small, trimmed)
• 16 Thai basil leaves (plus extra for garnish)
• 0.5 Lime juice (from 1/2 lime, to taste)
• Crispy fried Asian shallots (for garnish, highly recommended)
• Jasmine rice (steamed, for serving)

Steps

1. 1

   Heat 2 tbsp vegetable oil in a heavy-based skillet or pot over medium-high heat.

2. 2

   Add the Thai green curry paste. If you are using the 'pimping' extras, add the minced garlic, grated ginger, and lemongrass paste now as well.

3. 3

   Cook the paste for 2 to 3 minutes, stirring frequently, until it mostly 'dries out' and becomes very fragrant. Be careful not to breathe in the spicy fumes directly.

4. 4

   Pour in the chicken broth and coconut milk. Stir well to ensure the curry paste is fully dissolved into the liquid.

5. 5

   Add the seasonings. If using store-bought paste, add 1 tsp fish sauce and 1 tsp sugar (no salt). If using homemade paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt.

6. 6

   Add the torn kaffir lime leaves. Mix well and bring the sauce to a simmer.

7. 7

   Add the sliced chicken thighs. Stir to coat, then lower the heat to medium so the liquid is bubbling gently. Cook for 7 minutes.

8. 8

   Add the sliced Japanese eggplants and cook for 5 minutes until they have softened.

9. 9

   Taste the sauce. Adjust the seasoning by adding more fish sauce or salt for saltiness, or more sugar for sweetness if desired.

10. 10

    Add the snow peas and cook for 2 minutes until slightly softened.

11. 11

    Stir through the Thai basil leaves and lime juice. The sauce should be slightly reduced but still relatively thin (traditional for green curry). Remove from heat immediately to prevent the sauce from darkening.

12. 12

    Serve the curry over steamed jasmine rice. Garnish with crispy fried shallots, extra Thai basil or cilantro, and sliced chilies if using.

Notes

Green curry is traditionally a thinner sauce than other Thai curries. Do not over-simmer at the end or the vibrant green color will turn muddy. For a richer sauce, you can substitute coconut cream for coconut milk. If kaffir lime leaves are unavailable, use a smashed lemongrass stalk or lime zest as a substitute.

Nutrition per serving

• main
• curry
• Thai
• chicken
• spicy
• dinner
• one-pot