Now that you know how to make green curry paste here is a recipe for Chicken Thai Green Curry (Keaw Wan Kai) to get you going.
Ingredients (1 serving)
1 cup fresh Coriander Leaves
3tbsp Vegetable Oil
1 1/2tbsp Green Curry Paste
1 pinch freshly Ground Cumin Seeds
370ml Coconut Milk
2 tbsp Coconut Cream
1 Boned and Skined Chicken Breast, sliced
2 Green Aubergines (eggplants) - quartered
Sprig Pea Aubergines
1 tsp Sugar
1 1/2 tbsp Fish Sauce
2 Kaffir Lime Leaves (torn in half)
6 Thai Basil Leaves
1/2 fresh chilli thinly sliced
Method
In a mortar, pound the fresh coriandar leaves. Heat oil in a wok until very hot. Add the pounded coriandar leaves and fry for 1 minute. Add the curry paste and cumin powder and fry for another 2 minutes or until you get aroma. Lower the heat and add the coconut cream (tip: to get cream from the coconut milk can - put the coconut milk can in the fridge for 20 minutes. This allows the cream to settle up the top. Take a tablespoon and scoop out the cream). Let cook for a minute without stirring. Then add coconut milk a little at a time. Allow it to simmer for 2-3 minutes and then add the chicken and cook until done throughly.
Add the aubergines, sugar, fish sauce, kaffir lime leaves, basil leaves and chilli. simmer for 5 minutes. Transfer to a bowl. Sprinkle with Thai basil and serve with Thai Jasmine Rice.
Ingredients (1 serving)
1 cup fresh Coriander Leaves
3tbsp Vegetable Oil
1 1/2tbsp Green Curry Paste
1 pinch freshly Ground Cumin Seeds
370ml Coconut Milk
2 tbsp Coconut Cream
1 Boned and Skined Chicken Breast, sliced
2 Green Aubergines (eggplants) - quartered
Sprig Pea Aubergines
1 tsp Sugar
1 1/2 tbsp Fish Sauce
2 Kaffir Lime Leaves (torn in half)
6 Thai Basil Leaves
1/2 fresh chilli thinly sliced
Method
In a mortar, pound the fresh coriandar leaves. Heat oil in a wok until very hot. Add the pounded coriandar leaves and fry for 1 minute. Add the curry paste and cumin powder and fry for another 2 minutes or until you get aroma. Lower the heat and add the coconut cream (tip: to get cream from the coconut milk can - put the coconut milk can in the fridge for 20 minutes. This allows the cream to settle up the top. Take a tablespoon and scoop out the cream). Let cook for a minute without stirring. Then add coconut milk a little at a time. Allow it to simmer for 2-3 minutes and then add the chicken and cook until done throughly.
Add the aubergines, sugar, fish sauce, kaffir lime leaves, basil leaves and chilli. simmer for 5 minutes. Transfer to a bowl. Sprinkle with Thai basil and serve with Thai Jasmine Rice.
Tip - you can use baby corn, bamboo shoots and green peas if you cannot find the Thai Aubergines.
