A 'Spicy' Thai Green Curry is always been one of the most popular dishes, in any household. It is also sold in most restaurants. It takes little time to make, and even the Thai Green Curry Paste, can be purchased in a jar (see photo of ingredients). There are many different ways to make this lip-smacker of a curry. Some cooks use ground Coriander root, Garlic and Pepper. These are entirely up to you. The only thing I suggest is, when using the already prepared Curry Paste, cook it a bit first to release the flavours.
Servings: 2 - 4 people.
In the next photo, we have used (Top L.to R.) - Bai Horapa (sweet Asian Basil - pron. Holapa), Thai Eggplant - Makheua, Chicken, Chillies, Green Curry Paste, Palm Sugar. (There is a small tray in the middle with Green Curry Paste in it, too).
- 1 kg x Chicken Fillets - Sliced, or torn, to small sized pieces
- 1 x 250gms Coconut Milk
- 200gms x Bai Horapa (sweet Asian Basil - pron. Holapa), or Kaffir Lime leaves, if preferred
- 2-3 x Medium-sized (hot) Chillies
- 1½ tspn x Salt, and a little Pepper
- 4-6 x Thai Eggplant - (Makheua), or a quantity of Pea Eggplant - 'Makhuea puong'
- 2 tbsp x Palm Sugar
- 2-2½ tbsp x Green Curry Paste
- A little good quality Fish Sauce
- 2-3 cups x Rice - put on to cook in your Rice Cooker
Prepare the Chicken and season it with some salt. Lightly fry the Curry Paste, in a little oil if needed, to begin the release of aromas. Combine the Chicken and a little Fish Sauce, if desired, and add it to the Curry Paste, stirring occasionally, until cooked. Place the cooked Chicken and Curry Paste into a large pot, add the Coconut Sugar and Coconut Milk. Then add the Egg Plant, and then taste it. The taste must be strong, but not overpowering - a little sweet, as well. When this all comes up to the boil, add the Bai Horapa (sweet Thai Basil), or Kaffir Lime leaves, the prepared Chillies, and simmer until the rice is ready.
Serve over, or with, the Rice.