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Thai Green Curry Recipe

Thai green curry is easy to make, and far healthier and tastier than your typical take away or ready made curry. In this recipe, I have made it with chicken, but again it can be made with the meat or fish of your choosing.

Thai green curry is one of the more popular and well known Thai dishes, and is a creamy, spicy, curry with a hint of sweetness, usually served with Thai jasmine rice.

You will find many different variations on the recipe, however in this recipe I have tried to keep it simple, and not over complicate the flavours by adding too many ingredients, leaving the final dish with a clean and delightful taste

Serves 2

2 Tablespoons of Thai green curry paste

200g of diced chicken (about 2 skinless breasts)

1 tablespoon of vegetable oil

1 branch of sweet basil

2 large eggplant bulbs

1/2 cup of baby eggplant bulbs

1/2 red pepper

3/4 to 1 can of coconut milk (add more to make the curry creamier)

Handful of green string beans

1/2 cup of prepared, sliced, bamboo shoots

1/4 cup kaffir lime leaves

2 tablespoons of fish sauce

1/2 tablespoon of sugar

5 chillies

1/2 cup of water

Step 1: Remove the storks from the chillies, and make a cut down the length of each chilli - this will release the spice inside when you add the chillis to the dish

Step 2: Tear the storks off the egg plant bulbs, and cut into quarters, and wash thoroughly. Do the same with the baby eggplant, but leave uncut.

Step 3: Slice the green beans and peppers

Step 4: Slice the chicken into cubes

Step 5: Heat the vegetable oil in a pan or wok, then add the green curry paste and mix together. Follow by adding the coconut milk, and stir everything together

Step 6: Add the lime leaves, and stir. Keep stirring whilst the contents simmer for a couple of minutes.

Step 7: Add the chicken, and stir together for about 5 minutes.

Step 8: Now add the eggplant, baby eggplant, and green beans and Stir together. Follow by adding the bamboo shoots. Add the water now, to stop the sauce reducing down to much

Step 9: Allow to simmer for 5 more minutes, then add the chillies peppers, and fish sauce. Stir, then add the sugar

Step 10: Let the contents cook for a couple more minutes, then add the basil. Cook for 2 - 5 more minutes, thoroughly stirring, until the vegetables are cooked. The dish is now ready to serve, preferably in a bowl with some Thai jasmine rice on the side