Name: Thai Green Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 Teaspoon of Coriander seeds; 1 Teaspoon of Cumin seeds; 1 Teaspoon of Black pepper; 3 Tablespoons of Finely chopped Fresh Lemongrass; 2 Tablespoons of Finely chopped Fresh Galangal; 15 Fresh Green Chilies; 8 – 10 Garlic Cloves; ¼ Cup of roughly Chopped Shallots; ½ Packed Cup of Fresh Coriander leaves (along with stalk and roots); 1 Teaspoon of Chopped Kaffir Lime Leaves or Lime Skin; ¼ Cup of Sweet Basil Leaves; 1 Tablespoon of Light Soy Sauce; 1/2 Chicken; 1 Thinly Sliced Chili Pepper; 1 Cup of Coconut Milk; 1-2 Tablespoons of the Green Curry Paste; 6-7 Quartered Eggplants; 2 Tablespoons of Fish Sauce; 4-5 Kaffir Lime Leaves; 1/4 cup Pea Eggplant; 1 Tablespoon of Sugar; 3 Sprigs of Thai Basil; 1 cup water

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Thai Green Curry

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Author: dishbyili
Total Time: 30 Minutes
Yield: 4-6 1x

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Description

Thai Green Curry is a well known dish known for its flavors and deliciosness!

It’s easy to make and you can cook it yourself at cook with this simple recipe we made for you!

Try it out for yourself and let us know what you think.

Click here to try our Malaysian Chicken Curry

Ingredients

Scale

For Green Curry Paste:

1 Teaspoon of Coriander seeds

1 Teaspoon of Cumin seeds

1 Teaspoon of Black pepper

3 Tablespoons of Finely chopped Fresh Lemongrass

2 Tablespoons of Finely chopped Fresh Galangal

15 Fresh Green Chilies

8 – 10 Garlic Cloves

¼ Cup of roughly Chopped Shallots

½ Packed Cup of Fresh Coriander leaves (along with stalk and roots)

1 Teaspoon of Chopped Kaffir Lime Leaves or Lime Skin

¼ Cup of Sweet Basil Leaves
1 Tablespoon of Light Soy Sauce

For The Curry :

1/2 Chicken

1 Thinly Sliced Chili Pepper

1 Cup of Coconut Milk

1–2 Tablespoons of the Green Curry Paste

6–7 Quartered Eggplants

2 Tablespoons of Fish Sauce

4–5 Kaffir Lime Leaves

1/4 cup Pea Eggplant

1 Tablespoon of Sugar

3 Sprigs of Thai Basil

1 cup water

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Instructions

Into a pot over medium heat, pour half of the coconut milk and green curry paste. If your coconut milk separates and has cream on the top, use the cream.
Mix the paste with coconut milk well. Keep stirring to prevent bottom from sticking and burning. You may need to lower the heat if it splatters too much. Keep stirring until you see greenish oil form. The coconut oil is pulling the color and fragrance out from the spices.
Add chicken into the curry mixture. Stir to coat the chicken for a couple minutes, until it is partially cooked. Add the eggplants. Add the rest of coconut milk and 1 cup of water.
Let it simmer for 10 minutes or until the chicken is fully cooked. Add the pea eggplants. Add the seasonings; fish sauce and sugar.
Taste for the balance flavors, salty with a hint of sweet. Add the slivers of red chili pepper and kaffir lime leaves. Let it boil one more time.
When you are ready to serve, add the Thai basil. Stir to mix the basil in and immediately turn off the heat to keep the basil green.
Quickly pour onto serving bowl.