Green Curry!


I made the above green curry in Thailand and have been asked profusely to post the recipe. If you are not familiar with curry the green variety is a great one to start with because it is a creamy almost sweeter curry in compared to the red and yellow spicier versions. I was not a fan of curry until I tried green which almost reminded me of pasta sauce with a kick to it! 

Here is the recipe straight from Koh Phangan, Thailand that is meant to serve two people!!! It was SO easy!

1/2 boneless chicken breast
1/4 cup eggplant
1/4 cup carrot
1/4 cup baby corn
1/2 cup green beans
1/3 cup sweet basil leaves
Green curry paste
1/2 fresh chili or red bell pepper
2 fresh (or 3 dried) kaffir lime leaves
1/3 cup chicken or vegetable stock
1 cup coconut cream or coconut milk
2 tsp. fresh fish sauce
1/2 tsp. sugar to taste
1 Tbs. soy bean or vegetable oil

1. Cut eggplant into thinly sliced pieces
2. Cut the chicken breast in half and then cut crosswise into pieces about 1 cm. thick
3. Cut vegetables into small, bite sized pieces
4. Cut the chili in half, remove seeds, and slice into small pieces
5. Remove stem from kaffir lime leaves and slice into small pieces
6. Heat oil over low heat in saucepan, and add the green curry, kaffir lim leaves, and chicken. Stir fy briefly. Add the chicken stock and stir about 30 seconds
7. Add the egg plant and chili and stir about 20 seconds. Add the rest of the vegetables
8. Pour in the coconut milk and mix well. Boil well for 1 minute
9. Add fish sauce and sugar and cook about 20 seconds
10. Add the basil and remove from the heat. Serve hot


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