We had a bunch of friends over for dinner the other week and I made this green curry and everyone approved and said how delicious it was. People were like, "Whoa, what did you put in this? It tastes so good!" Unfortunately, I can't eat it because it has plenty of things on my cannot eat list. Sigh. But, I'm super glad everyone liked it because there was some things I didn't different from the recipe because either I didn't have it or I used something different.
Easy Thai Green Curry with Chicken Recipe | แกงเขียวหวาน
By The Thai-Foodie: Recipe Here
Ingredients
- 2 tbsp. cooking oil of your choice
- 2 cans of coconut milk (14 ounces), the Chao Koh brand is my fav
- 1 c. water (I used my homemade bone broth, which I know made the biggest difference)
- 3-6 tbsp. Thai green curry paste, Mae Anong is a good one
- 1.5 lbs of pork or chicken breasts, thinly sliced
- 1 c. frozen or fresh shelled peas, or small pea eggplants
- 1 lb. small Thai eggplants, cut in quarters, or 2 long Asian eggplants cut into bite-sized pieces
- 4 fresh kaffir lime leaves
- fish sauce to taste (used Red Boat Fish Sauce = the best, yes good fish sauce matters!!)
- 1-2 tbsp palm sugar, or brown sugar, to taste
- 1 c. fresh Thai sweet basil with flowers, or sub with other basil you have on hand (Used my friends fresh basil she is growing)
Instructions
- Add cooking oil to large pot and warm it.
- Be careful not to shake up your coconut milk because you want the thick cream to stay on top. Spoon out the thick cream from each can into the large pot and heat over medium-heat.
- Reduce until it looks bubbly like melted marshmallows.
- Add curry paste and fry for a few minutes until its fragrance soothes your soul and makes you smile.
- Pour in the rest of the milk, and water and bring to a boil.
- Add the meat and pea eggplants, if you somehow found them (I never have). If using fresh or frozen peas, don't add them yet or they will disintegrate, lesson learned.
- Return to a boil.
- Reduce heat and simmer 10 minutes uncovered.
- After simmering, add the Thai eggplants, frozen or fresh peas (if using) and kaffir lime leaves.
- Taste the curry. If you think it needs more salt, add fish sauce to taste. I like to add palm sugar because I like my curry a bit sweeter since coconut milk lends itself to that.
- Simmer a few more minutes until the eggplants and peas are tender.
- Stir in the basil and cook one more minute and turn off the heat.
- Serve with steamed jasmine rice.
- Enjoy!
Notes
I think curries always taste better the next day because all the herbs got to mingle and get to know each other over night. If I'm having guests over, I like to make green curry the night before and warm it up before they arrive.
This recipe is adapted from Kasma Loha-Unchit's wonderful cookbook, "It Rains Fishes."
Enjoy Enjoy!!
