This is how to make a really great QUICK green curry by pimping up curry in a jar. Don’t skip frying off the curry paste, this makes all the difference.
Servings 4 people
Ingredients
GREEN CURRY:
- 2 tbsp vegetable oil
- 4 – 6 tbsp Thai Green Curry Paste
- 2 cloves large garlic minced
- 2 tsp fresh ginger finely grated
- 2 tsp lemongrass finely chopped or 1 tbsp of paste
- 250 ml chicken or vegetable stock low sodium
- 1 tin coconut milk full fat
- 3 tsp fish sauce
- 1 tsp white sugar
- 6 kaffir lime leaves torn in half
- 350 g chicken thigh skinless boneless, sliced
- 2 Japanese eggplants small, 1cm slices
- 1½ cups snow peas small, trimmed
- 16 Thai basil leaves
- ½ lime to taste
GARNISHES:
- Crispy fried Asian shallots high recommended
- Thai basil or cilantro/coriander recommended
- Green or red chillies slices optional
- Steamed jasmine rice cooks in about 20 mins
Instructions
- Heat oil in a heavy based pot over medium high heat.
- Add curry paste, garlic, ginger and lemongrass and cook for 2 to 3 minutes until it mostly “dries out”. Don’t breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Add 3 tsp fish sauce, 1 tsp sugar.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that’s how it’s should be. DO NOT keep simmering – sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Notes
Vegetarian – Asian eggplant, green beans, zucchini.
Other vegetables that go great: broccoli, cauliflower, asparagus, carrots, sweet or normal potato, pumpkin, mushrooms (cook till soft, great sponge!) Prawns / shrimp or fish pieces instead of chicken – add towards end, 3 to 5 min cook time. Beef or pork – Use a quick cooking cut, cut into strips or cubes. I sear beef and pork first before adding into curry sauces, the flavour is better. Use any quick cooking cut, sprinkle with salt and pepper, sear to brown outside but leave inside uncooked. Then add into sauce just to finish cooking through. Originally found here
Other vegetables that go great: broccoli, cauliflower, asparagus, carrots, sweet or normal potato, pumpkin, mushrooms (cook till soft, great sponge!) Prawns / shrimp or fish pieces instead of chicken – add towards end, 3 to 5 min cook time. Beef or pork – Use a quick cooking cut, cut into strips or cubes. I sear beef and pork first before adding into curry sauces, the flavour is better. Use any quick cooking cut, sprinkle with salt and pepper, sear to brown outside but leave inside uncooked. Then add into sauce just to finish cooking through. Originally found here