Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. Thai green curry recipe is one of the best I've ever made. This spicy Thai-style green curry with tender chicken thigh fillets, eggplant.
I love Thai-food because of the amazing fragrant. Its just delicious to enjoy when its still hot!
1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
750 g skinless, boneless chicken, cut into chunks
6-8 kaffir lime leaves, torn into pieces
400 ml coconut milk
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
½-1 lime, juice only
Green curry paste :
2 stalk of lemongrass
3 fresh green chilis
4 cloves of garlic
a thumb sized piece of fresh ginger
a large bunch of fresh cilantro
a small bunch of fresh thai basil
1 tsp coriander seeds
3 tbsp soy sauce
1 tbsp fish sauce
To make your green curry paste :
Peel and roughly chop the garlic and ginger
• Set aside a few sprigs of fresh coriander
• Whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped.
• While whizzing, pour in the soy sauce and fish sauce
• Blend again until you have a smooth paste
• If you don’t have a food processor, chop everything by hand as finely as you can.
prepare your curry :
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, . Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.