| Thai
Green Curry
1. Slice the chicken into thin pieces,
about about 1/3" (3 cm) thick.
2. Saute the green curry paste in oil over medium heat until
fragrant, reduce the heat, gradually add 1 1/2 cups of the
coconut milk a little at a time, stir until a film of green
oil surfaces.
3. Add the chicken and kaffir lime leaves, continue cooking
for 3 minutes until fragrant and the beef is cooked through.
Transfer to a pot, place over medium heat and cook until boiling.
Add the remaining coconut milk, season with palm sugar and
FISH SAUCE.
When the mixture returns to the boil add the eggplants. Cook
until the eggplants are done, sprinkle sweet basil leaves
and red chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil
leaves and red chilies before serving.
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Ingredients
& Seasoning
400 grams chicken
3 tbsp green curry paste
2 1/2 cups coconut milk
5 small fresh Thai eggplants, quartered
2-3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
1 tbsp cooking oil
Sweet basil leaves and red chili slices for garnish
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