 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
this is my favorite thai curry I think green curry taste better than thai red curry, but it's really hot, I usually reduces the chilli in my green paste Ingredients:
(green curry paste) 2 stalks lemon grass |
1 tablespoon sliced galangal |
1 teaspoon cumin |
1/2 cup fresh cilantro/coriander root |
8 garlic cloves |
10 green thai chili peppers |
10 green peppers |
1 teaspoon shrimp paste |
1 tablespoon chopped shallot |
1/4 teaspoon minced kaffir lime skin |
2 cups coconut milk |
1 500 g boned chicken breast, cubed |
1/4 cup fish sauce |
3 tablespoons sugar |
1 cup thai eggplant |
1/2 cup coconut cream |
6 fresh kaffir lime leaves |
1/4 cup sweet basil leaves |
red pepper for garnish |
Directions:
1. Place all green curry paste ingredients in an electric blender and process until the mixture is smooth, (the thailander pound this paste with a pestle and mortar)
2. Pour the coconut milk, kaffir lime leaves and the green curry paste into a large saucepan.
3. when it boils add chicken, fish sauce and sugar.
4. Cook for 5 minutes, Add eggplants simmering for 5 minutes.
5. Add the coconut cream, stir.
6. Add basil leaves. garnish with the red pepper and serve with steamed rice
|
|