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Thai Green curry is a Central Thai variety of curry.
2 chicken breasts cut into cubes.
6 Thai eggplant. cut into quarters
small bunch small egg-plant (optional) Pea-like size.
5/6 stems of Thai sweet basil (pick of leaves)
Large can or two sm cartons of coconut milk.
10 straw mushrooms quartered or use button mushroom.
2/3 tbsp curry paste( maybe start with 11/2) I don’t know how hot you eat curry.
Cook with a tiny amount of oil to release flavor, add tbsp fish sauce cook for 2 mins slowly add coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins serve with Steamed or boiled rice.
If you are making veggie curry just omit the chicken and add carrots and broccoli or vegetables of your choice.
When we had our restaurant, the chef always put extra vegetables in mine as she knew I liked veggies so can add to chicken curry as well if you like although that is not the norm just how she did mine.
You can use beef or pork instead of chicken if you like but will require longer cooking.
Garnish with a sprig Thai basil and extra sliced chili, if required.
N.B. You can get curry paste called Nam Ploy from supermarkets in the UK which is a good substitute unless you prefer to make your own paste. We buy ours from local markets which are freshly made and the curry is a lovely vibrant green color.
Prepared, tried, and tested Carol Taylor
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