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Thai Green Curry Recipe

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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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