Thai Green Curry
Traditional Thai Green Chicken Curry
Oh boy this was delicious!
Our Mummy Life was just in Thailand & I absolutely LOVED learning all the traditional dishes. Here im going to share one of my fav with you; I myself learnt things I didn't know, like when to mix in the curry paste. It is so easy to put whatever vegetables you want in this dish - just follow the basics with the rest of the ingredients
(Feeds approx. 4 adults)
Ingredients:
- Green curry paste
- 1 red chilli (fresh, seeds removed see pic below)
- Baby fragrant eggplants OR Green Beans (baby corn work well too, or whatever veg you have will do!)
- Chicken breasts sliced
- Coconut Milk approx. 350ml (Use more if too spicy)
- Fresh Basil Leaves
- 1 tsp Salt
- 1 tsp Sugar
Simple ingredients
Be sure to remove those seed & inner bits of the fresh chilli
Method:
- Boil ¼ cup coconut milk then add 2 tbl spoon green curry paste – this creates the paste to get the flavors going
- Add another cup of coconut milk, bring to boil & add 1 tsp salt & sugar
- Add the rest of the green curry paste (A little less if you wish to have low spice)
- Add chicken & eggplant (or beans) & boil till chicken cooked approx 15 min
- Once chicken is cooked, Taste & add more coconut milk if too spicy
- At end, add the fresh Basil leaves & fresh chili
- Serve on bed of sticky rice (or simple basmati fine too)
- Leftover are even better the next day (store in fridge for up to 3 days)*
Feel free to leave a comment below, id love to hear from you
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Claire x