Thai Green Curry
, Serves 4
A fragrant coconut-based green curry with chicken, eggplant and snow peas, finished with Thai basil and lime.
| 2 tbsp vegetable oil | Heat oil, fry paste & aromatics 2-3 min | Add broth & coconut milk, mix | Season, add lime leaves, simmer | Add chicken, cook 7 min | Add eggplant, cook 5 min | Add snow peas, cook 2 min | Stir in basil & lime juice | Serve over rice with garnishes |
| 4-6 tbsp Thai green curry paste (Maesri best) | ||||||||
| 2 large garlic cloves, minced | ||||||||
| 2 tsp fresh ginger, finely grated | ||||||||
| 1 tbsp lemongrass paste | ||||||||
| 250 ml chicken or vegetable broth, low sodium | ||||||||
| 400 g full-fat coconut milk | ||||||||
| 1 tsp fish sauce (1-3 tsp to taste) | ||||||||
| 1 tsp white sugar (1-3 tsp to taste) | ||||||||
| 1/8 tsp salt (only with homemade paste) | ||||||||
| 6 kaffir lime leaves, torn in half | ||||||||
| 350 g skinless boneless chicken thigh, sliced | ||||||||
| 2 small Japanese eggplants, sliced 1 cm | ||||||||
| 1 1/2 cups snow peas, small, trimmed | ||||||||
| 16 Thai basil leaves | ||||||||
| Juice of 1/2 lime, to taste | ||||||||
| Crispy fried Asian shallots, for serving | ||||||||
| Thai basil or cilantro, for garnish | ||||||||
| Green or red chilli slices (optional) | ||||||||
| Steamed jasmine rice, for serving |
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