Thai Green Curry (แกงเขียวหวาน – Kæng k̄heīywh̄wān)
Thai curries are not difficult to make and taste wonderful especially with just plain rice. The green version is different from red and yellow, in that greens of the lime fruit and the coriander stems are added to give a special dimension. If cooked properly, this curry is preferred to the red and yellow ones. Unfortunately, in my local store, green colouring is added to achieve the special colour. So as always, it is better to cook it at home.
Recipe
Thai Green Curry
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 500 gChicken breast meat, sliced (can also use beef or port tenderloin or toufu)
- 1 tspFish sauce to marinade chicken
- 2 Tbspcooking oil
- 5-10Thai green brinjal
- 1/2 cupcoconut milk
- 1/4 cupwater
- Palm sugar and kaffir lime juice to taste
Spice paste (pound together)
- 5coriander roots
- 2stalks of coriander
- 5pepper corns
- 4green chili padi, bird's eye
- 4shallots, grape sized
- 4 clovesof garlic
- 1/2 teaspooncumin ground
- 1/2 teaspooncoriander seed ground
- 1/2 teaspoonturmeric powder
- 1.5 cmx 1.5cm square piece of belachan
- Zest of 1 kaffir lime
Method
- 01Heat up a pot of the cooking oil and add the spice paste.
- 02Fry on low heat until the oil releases from paste.
- 03Add the brinjal and coat it.
- 04Add the chicken and when the surface is cooked, add the water, bring to a boil then lower the fire till chicken and brinjal are done.
- 05Add the coconut milk and stir through.
- 06Sprinkle with Thai basil leaves. The leaves add a special dimension to the taste.
- 07Serve with hot rice.