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Delicious Thai green curry packed with robust flavor that will leave you asking “Why didn’t I make this earlier?” Super easy one-pot recipe that you need to keep in your recipe box
I LOVE Thai food and like many other Southeast Asian cuisine, they are packed with spices and robust flavor. There are so many different kind of curries out there. One of my favorites is Thai Green Curry. Back in the college days, I had a Thai friend who cooked the best Thai food ever. His green curry was to this date, still the best in my opinion. You can prepare this Thai green curry by buying the green curry paste from Asian grocery store or you can make it from scratch, which is really..really…EASY. You can make them in bigger batch and freeze the paste for future use
Ingredients
Method
- Place all the ingredients for green curry paste in a food processor and process into a paste
- Preheat cooking oil in a large pot. When the pot is hot enough, add chicken pieces and stir-fry until they turn opaque, about 3-4 minutes. Add in eggplant and mushroom. Stir fry for another minute. Pour in the green curry paste and kaffir lime leaves and stir to mix everything. Add in water and bring to a gentle simmer and cook until the chicken is cooked through and the veggies are soft but not mushy
- Stir in coconut cream/milk. Add in sugar and fish sauce. Bring to just a gentle simmer, not boiling. Squeeze in lime juice. Have a taste and add more fish sauce to your taste. Garnish with fresh basil leaves and serve with rice immediately
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