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Thai Green Curry

Posted by Jasmine Venditti on

When we were in Thailand I took a cooking class in Chang Mai which seemed like a prerequisite to entering the city.   Anyway, it was a lot of fun and this is one of the recipes from the cookbook they sent us home with.  I have yet to ever see pea eggplants in Canada but there is such a thing, they’re green and about the size of a grape.  This is the original recipe with my changes in brackets.  I’ve also never been able to figure out if this is supposed to be a single serving or not.  The 2 baby corns and 3 slices of green pepper leave me guessing. There’s also a lot of 30 seconds in the cooking process.  You may want to cook it longer to suit your taste so you’ll have to play it by ear. Enjoy! Joanne

Ingredients

  • 30 ml (2 tbsp) oil (I use a combination sesame and coconut oil)
  • 15 ml (1 tbsp) green curry paste
  • 50 gr. (1/8 lb) sliced chicken (I use 1 chicken breast or 250 ml (1 c) chickpeas if I don’t want meat)
  • 250 ml (1 c) coconut milk
  • 1 eggplant, cubed
  • 2 baby corns
  • 5-6 pea eggplants (I’ve never added these)
  • 3 slices spur chilies (to the best of my knowledge spur chilies are green pepper, that’s what I use anyway and I use at least ½ a pepper, cubed.  They use it as a garnish, I cook it with the eggplant and corn.)
  • 15 to 30 ml (1 to 2 tbsp) fish sauce
  •  7 ml (1½ tsp) sugar (I use honey)
  • 15 sweet basil leaves (I use dried basil when I haven’t any fresh – probably 30 ml (2 tbsp)

Place oil in wok over medium heat.  Heat for 30 seconds.  Add green curry paste to the hot oil and sauté until fragrant.  Add chicken and sauté until cooked through.  Add ½ the coconut milk.  Add eggplants and corn.  Bring to a boil and simmer for 30 seconds.  Add fish sauce, sugar and remaining coconut milk.  Allow to boil for another 30 seconds.  Stir in basil.  Garnish with sliced spur chilies. Serve with rice.

 

 

 

 

 


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