Thai Green Curry

Name: Thai Green Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1)); 1 quantity homemade green curry paste ((Note 1)); 2 large garlic cloves (, minced); 2 tsp fresh ginger (, finely grated); 1 tbsp lemongrass paste ((Note 2)); 2 tbsp vegetable oil; 1 cup (250ml) chicken or vegetable broth, low sodium; 400 g /14oz coconut milk (, full fat (Note 4)); 1 - 3 tsp fish sauce *; 1 - 3 tsp white sugar *; 1/8 tsp salt *; 6 kaffir lime leaves (, torn in half (Note 5)); 350 g /12 oz chicken thigh (, skinless boneless, sliced (Note 6)); 2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7)); 1 1/2 cups snow peas (, small, trimmed); 16 Thai basil leaves ((Note 8)); Juice of 1/2 lime (, to taste); Crispy fried Asian shallots (, high recommended (Note 9)); Thai basil or cilantro/coriander (, recommended); Green or red chillies slices (, optional); Steamed jasmine rice

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (260) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g /14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g /12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps

Heat oil in a heavy based skillet or pot over medium high heat.
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
Add chicken broth and coconut milk, mix to dissolve paste.
Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
Add kaffir lime leaves. Mix then bring to simmer.
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
Add eggplants, cook 5 minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
Serve curry over jasmine rice with garnishes of choice.