Thai Green Curry Recipe

Hello readers,

Today I'm going to share with you "Thai green curry" recipe. Green curry evolved during the reign of king Rama VI or Rama VII between the years 1908-1926.

Ingredients:

1. Boneless chicken-500g (cut into 1.5 cm cubes) breast and thigh portion of chicken.

2. Thai green curry paste-4 tbsp.

3. Coconut milk-1.5 cups.

4. Thai sweet basil leaves- 8 pieces.

5. Chicken stock- 1/2 cup.

6. Eggplants- 70g (1.5cm cubes).

7. Oyster mushrooms- 70g( small pieces).

8. Bamboo shoots- 1/2 cup.

9. Kaffir lime leaves- 4 pieces.(broken halves).

10. Palm sugar- 2 tbsp.

11. Fish sauce- 2 tbsp.

12. Coconut cream- 1 cup.

13. Vegetable oil- 2 tbsp.

14. Red spur chilies -2 ( julienned).

Preparation Method:

Step 1- In a blender add sweet basil leaves (4) with half portion of coconut milk and make mixture with it set aside in a bowl.

Step 2- Place a wok on the gas oven add vegetable oil and remaining coconut milk and bring it to boil till it became thick.

Step 3- Add green curry paste and mix well till turns aromatic, now add (step-1) with it.

Step 4- Add chicken pieces and combine well now add chicken stock and cook for 10 minutes in medium low flame or till chicken became tender.

Step 5- Now add eggplants, mushrooms, bamboo shoots, kaffir lime leaves, palm sugar and fish sauce, salt (taste curry once before adding salt) and cook until eggplants became soft.

Step 6- Add coconut cream stirring delicately cook for 2-3 minutes.

Step 7- Now turn off gas and add remaining sweet basil leaves and julienned red spur chilies, let the basil wilt into the curry.

Step 8- Serve hot with Rice.

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