Thai green curry
Chicken and eggplant simmered in coconut milk with green curry paste, seasoned with fish sauce and palm sugar and finished with Thai basil.
Method
- 1
Spoon about 6 tbsp of the thick cream from the top of one can of coconut milk into a wok over medium-high heat.
- 2
Simmer, stirring, until it bubbles thickly and the oil begins to separate. If it will not split, add the vegetable oil.
- 3
Add the curry paste and fry, stirring constantly, until very fragrant and the oil turns green.
- 4
Add the chicken and stir to coat it in the paste until the outside turns opaque.
- 5
Pour in the rest of the coconut milk, add the lime leaves and bring to a gentle simmer.
- 6
Add the eggplant and simmer until it is tender and the chicken is cooked through.
- 7
Season with the fish sauce and palm sugar. It should taste salty first, then hot, with a little sweetness behind.
- 8
Stir in the red chili and simmer for a minute.
- 9
Take the pan off the heat and stir through the basil until it just wilts. Serve with jasmine rice.
Notes
- Curry pastes vary a lot in heat and salt. Start with 3 tbsp and add more after tasting.
- Keep the curry at a gentle simmer once the coconut milk is in. A hard boil can make it grainy.
- Green beans or bamboo shoots can replace some or all of the eggplant.
Equipment
Wok or large saucepan