Month: January 2018

Thai Green Curry

Thai Green Curry

Thailand I by far, my favourite place in the world. A few years ago, i was fortunate enough to do a cooking course in Chiang Mai.

I order the Thai ingredients online and have them delivered as I feel there is no substitute for authenticity! More often than not, I do not grind my own paste. However, if using a pre prepared curry paste, ensure it is from Thailand!

Serves 4-6

Thai Jasmine Rice

3-4 Chicken Breasts, size dependant cut in very thin slices along the grain of the chicken. Buy really top quality chicken that is not injected full of water as it will ruin the curry.

2 Tins of Thai Coconut Milk e.g. Chaokoh

1 tbsp Thai Green Curry paste such as Mae Ploy

6 Thai Baby Aubergines, cut into quarters

A handful of Thai Pea Aubergines (before adding to the curry parboil these for around three mins)

6 Fresh Lime Leaves, ripped up and stem removed

1 tbsp Thai Oyster Sauce

1 tbsp Thai Fish Sauce

1 tsp Thai Palm Sugar (can be like a brick, warm for a few seconds in the microwave)

Fresh Red Chillies, sliced finely on the diagonal

Thai Sweet Basil (Basil is not a substitute, sweet basil has an aniseed type taste) a couple of Handfuls, leaves removed and slightly shredded.

Begin by opening the tins of coconut milk very carefully. Separate the very think creamy part of the coconut milk from the very watery part.

In a saucepan, heat the watery part until you can see the oils of the coconut milk coming to the surface.

Add the Thai paste and combine well. Cook on a medium heat for five minutes and check that it has your desired degree of flavour and heat. Add more if you want!

Add the sliced chicken and stir well to ensure it does not stick together. Keep stirring periodically until it is almost cooked.

Add the Thai vegetables and lime leaves at this point.

Also, add the oyster sauce, fish sauce and, the palm sugar.

Now, add the creamy part of the coconut milk.

Cook over a medium heat until the vegetables are nice and soft.

At the end, stir through the Thai basil.

Serve with steamed Thai Jasmine Rice and top with the fresh red chillies.

This is the most amazing thing on earth! Thank you Thailand for teaching me this! ❤️❤️

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