Thai green curry is fiery hot with a hint of sweetness. The curry paste is made with fresh green Thai chili peppers. This is my first time trying this recipes so off I went to the supermarket to get the ingredients for the recipe.
500gm chicken fillet
500gm brinjals, cut into quarters
500gm pea brinjals
6 pcs birds eye chillies
1/4 cup thai basil (optional)
a stalk of lemongrass
kaffir lime leaves
green curry paste
1 cup coconut milk
Mint leaves for garnishing
Heat up the oil and put in the green curry paste and fry a bit. Then pour in 1/2 cup of coconut milk into the green paste and start to stir. At this point you should sense a nice aroma. Add in the birds eye chillies and lemon grass stalk.
Once you see the greenish oil starts to separate, add in the chicken pieces and start to coat the gravy onto the chicken oieces. Allow it to cook until the chicken is half cooked. Now, you should add in the rest of the coconut milk and 1 cup water. Then, add in the brinjals. I like my brinjals pre fried but it is really your choice. Let it simmer for 10-15mins and make sure chicken is fully cooked. You should add in the pea brinjals at this point and let it cook. Pea eggplants takes about 2-3mins to cook. This is a very interesting vegetable and look like green peas clustered together like grapes with short stems
It can be eaten raw or boiled with sauce and cooked in curry. Watch out though when they're cooked because they can explode in your mouth, like a little heat bomb, if you're not careful.
Season accordingly with fish sauce and also chillies if you need the extra heat. Lastly add in the thai basil and the kaffir leaves and take the gravy off the heat. Finally you get a masterpiece of sweet, creamy stew with a tiny hint of spiciness when serve wiyh steaming hot Jasmine or Thai fragrant rice is simply superb.
I was happy because the family was happy...
