This time I cook big portion (5 times from the supply list) for party. So if you follow my receipt, don't panic why your curry look much lessor than mine ;)
Thai green curry paste .. I prefer those that made in Thailand for authentic taste
Egg plant I found in the Asian market. Thai authentic dish will only use the green type but if you can't find one, the egg plant in any shape also workable
Coconut milk .. The hint is do not shake the box while use..later you will know why
Thai fish sauce, it will give the salty taste and fragrant smell to the curry but it is up to preference. The point is do not just shake it in. Add not more than half a tea spoon at a time
Cut the green in quarter or bite size. I forgot to show my raw chicken but I think my chicken and your chicken would not look so much difference anyway -___-'
Heat the sauce pan at medium and add the coconut milk half of the recipe. If you did not shake the box like I mentioned, you will get the creamy part of the milk like so.
Heat until the coconut milk starts to bubble. Add the green curry paste.
Stir the paste with coconut milk. If it turns too dry, you may add a little bit more of the coconut milk. Stir until fragrant. Yep...you will know it when you reach there
Add the chicken and stir till cook from the outside
Like so. Don't worry that it is not yet fully cook as you will need to continue to the boiling part. Add the remaining coconut milk.
Add your greens and stir
Add the chicken stock. Continue to boil for 10-15 mins. Taste with fish save and brown sugar. It curry should have the lightly sweet taste on the lead"
Finish! . In Thai, green curry is actually called "sweet green curry" so it should have green color and mild sweet taste. Though mine is light green, the paste is spicy so don't trust the color!
- 0.0c Thai green curry paste
- 350.0g Chicken thigh (cut to bite size)
- 1.0c Coconut milk
- 0.0c Chicken stock
- 50.0g Egg plant
- Fish sauce, brown sugar to taste