Green Curry
Bright, herbaceous, and vibrant! Green curry differentiates itself from other curries by using fresh green chilis, cilantro, and kaffir lime leaves in addition to curry ingredients. These give it its characteristic color and herbaceous flavor. Apparently, this is the most popular type of curry in Thailand. It is unique for its refreshin, vibrant flavor; would definitely recommend giving it a try!
Active Time: 25 min
Total Time: 35 min
Ingredients
> chicken thigh (2/3 lb, cubed)
> Thai eggplant (3 small, cut into slices)
> red bell pepper (1/2, cut into slivers)
> green curry paste (1/3 cup)
> shallot (1, thinly sliced)
> ginger (2 tsp, finely minced)
> garlic (2 cloves, finely minced)
> (optional) Thai chili (cut into thin slices to taste)
> lemongrass paste (1 tsp)
> coconut cream (14 oz)
> chicken stock (1/2 cup)
> fish sauce (1 tbsp)
> sugar (1 tbsp)
> Kaffir lime leaves (6)
> (optional) cilantro, Thai basil
Instructions
1. Fry the curry paste, shallot, ginger, garlic, and lemongrass paste over medium-high heat with some neutral oil for a couple of minutes, or until the curry paste starts to dry out.
2. Add the chicken stock and mix to dissolve. Then add the coconut cream, fish sauce, sugar, and Kaffir lime leaves.
3. Bring to a simmer, then add chicken thigh. Simmer over medium-low to medium heat for about 8-10 minutes.
4. Add the eggplant, and continue to simmer for about 5 minutes.
5. Add the bell pepper, and continue to simmer for about 5 minutes.
6. Remove from the heat. Stir in Thai basil. Adjust for seasoning (fish sauce for salt, sugar for sweetness, and lime juice/zest for acidity) as necessary. Serve with rice and optionally top with cilantro.
Notes/Tips:
> The most important part is to fry the curry paste and the other aromatics! It helps enhance the flavor.
> I prefer boneless chicken thigh, but you can use other cuts of chicken, other neutral meats (pork also works quite well), or omit the meat entirely and substitute with other vegetables.
> Feel free to add whatever vegetables your heart desires. From what I can tell, it's commonly served with Thai eggplant, snow peas, and bell peppers. I just added whatever I had on hand.
> Make sure to keep the pot at a simmer (don't let it boil) and stir somewhat frequently. Although coconut cream isn't technically dairy it's still functionally making a creamy sauce. The sauce should separate a little bit, but if you're not careful it can separate too much.