Urghh – I’m sorry for not posting this yesterday – We had dinner and then while on the sofa watching a very odd movie (no, not that kind of movie – was called Silent Hill) I fell asleep. Anyway, here it is – Thai Green Curry!!
This is obviously a simplified version – there are so many great recipes out there, but the bottom line is that this is fast, cheap and tasty.
Here is what you need:
- Chicken (we use thighs and drumsticks)
- May Ploy Thai Green Curry Paste (we have never tried making our own)
- 4 Peppers
- 2 Aubergines
- 2 Onions
- Handful Kaffir Lime Leaves
- Mushrooms (optional)
- 1 block of coconut cream
Boil some water and put your chicken to be cooked inside the pot of boiling water. Keep it on a small heat (too hot and the chicken will overcook and become tough)
Then chop up mushrooms, aubergines, peppers and onions
Fry onions till a little brown – but not burnt, this should take up to 8 minutes
Add in aubergines, mushrooms and peppers. Fry fry fry till your arm gets tired – then ask partner/bf/friend/anyone to take over and fry some more until most of the ingredients have become somewhat ‘smaller’. This takes about a good 10-15 minutes.
Add block of coconut – if you feel this is too much, you can adjust it to taste, try adding a bit at a time. Obviously the more coconut you add, the more creamy it will be (and fatty too). Mix in until it melts. Because not everyone will have the same tastes as me, I would recommend adding half a block first before adding the green curry paste below, as the two must compliment each other without being overbearing. If after adding the green curry paste and you feel the dish needs more cream – add more to your taste!
Add pre-made green curry paste. We like our food hot (I don’t know why we keep doing this to ourselves as out tummy’s do NOT thank us the next morning) For this recipe, we used 250 grams – but you can use a a lot less if you are not a fan of hot food – we are just crazy! I reckon the average normal person will find 180-200 grams manageable. Don’t forget, the less green curry paste you use, the less coconut you will have to use so as to even the taste out. I don’t want you to end up with a coconut curry! If you add too much green curry paste, you can always add more coconut (this will make it milder)
Mix the above well, and then, with a ladle, use the broth of the chicken you are cooking to add a few ladles to the frying pan (this will form a nice curry and also prevent the fried ingredients from burning)
Add a handful of kaffir lime leaves – the more you add, the stronger the taste! Don’t know what these taste on their own, but the better half pinched one and said ‘Its better than chewing gum!!” Ermmm OK – if kaffir lime floats your boat dear! Let it simmer for a while.
After letting it simmer, add the chicken and mix thoroughly. Let it simmer on a slow heat to let flavours infuse with each other. BUT be sure to stick around to make sure the liquid does not dry off so you won’t be left with ‘Dry Chicken Curry” instead of ‘Thai Chicken Curry’ * round of applause for great quick thinking play on words* 🙂
Make some rice and shape nicely into two boobs – oopps I mean two bowls of rice. If your wondering why we have black bits in our rice – its because we mixed wild rice with normal rice. Serve up Thai Green Curry on top (or on the side however you like it)
Brava! One Thai Green Curry! Makes enough to eat over two days. Hooray!!
Happy cooking my lovelies!