Recipe by OwlMonkey
I adapted this delicious green curry from a recipe I found online. When I have vegetarian guests, I often make this along side Thai Zucchini Thai Zucchini for a complete meal. Feel free to add the more traditional keffir lime leaves as a replacement for the lime juice if you're able to find them. Note: cooking time will be longer if your cooking real chicken.
Top Review by Karen Elizabeth
This very good curry was made as per recipe, other than cutting down the amount of curry paste to 4 tblsp, it was still very spicy and DH does not do well with overly spicy food. I did have to omit the eggplant, but picked up on your zucchini suggestion, and added them directly to the curry, also some green beans, since I enjoy them in green curry. I used chicken breasts, just enough for DH to enjoy. Served on steamed white rice. Easily prepared even for those not used to curry, this was delicious, thank you OwlMonkey! Made for PAC Spring 2012
- 1 (8 ounce) package seitan (can also use fake chicken or 3/4 lb. chicken)
- 3 button mushrooms, sliced
- 5 tablespoons green curry paste
- 2 1⁄2 cups coconut milk (1 1/2 cans coconut milk, chaokoh is the best imo)
- 1 medium eggplant, quartered
- 4 tablespoons lime juice
- 1 small serrano pepper, finely chopped
- 1⁄2 tablespoon fish sauce (or vegetarian fish sauce)
- 1 1⁄2 teaspoons white sugar
- 1 tablespoon cooking oil (corn, safflower or peanut oil)
For the completed dish
- 1⁄4 cup basil
- 1⁄4 cup cilantro
- 1 cup jasmine rice
Directions See How It's Made
- Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
- Add the seitan (fake chicken, or chicken) and lime juice, continue cooking for 3 minutes until fragrant and the "meat" is cooked through.
- Place over medium heat and cook until boiling. Add the remaining coconut milk along with the palm sugar, fish sauce and serrano pepper. When the mixture returns to the boil add the eggplants and sliced mushrooms. Cook until the eggplants are done, sprinkle sweet basil leaves and cilantro then turn off the heat. Arrange on a serving dish over jasmine rice rice.