Authentic Thai Green Curry
Ready In: 30 mins
Serves: 2
Ingredients
Green Curry Paste
- 2 slices fresh galangal, thin slices
- 2 large hot green chili peppers
- 1 stalk lemongrass
Green Curry Dish
- 4 teaspoons palm oil
- 8 tablespoons full fat coconut milk
- 2 tablespoons nam pla (fish sauce)
- 6 tablespoons palm sugar
- 1 teaspoon chicken seasoning
- 1 large chicken breast, thinly sliced
- 4 slices aubergines, thin slices, quartered
- 2 tablespoons bamboo shoots
- 6 kaffir lime leaves, ripped from the stem, stem thrown away
- 4 tablespoons green beans
- 8 thai basil leaves, ripped
Directions
- Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway.
- Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste.
- Heat the palm oil in a non-stick pan.
- Briefly fry the paste until sizzling.
- Immediately add the coconut milk and fry until sizzling.
- Immediately add the nam pla palm sugar and chicken powder and fry until sizzling.
- Immediately add the thinly sliced chicken breast and fry until browned.
- Add the aubergine and bamboo and continue to sizzle.
- Add the kaffir lime leaves and stir.
- Add some water if needed to thin the sauce out a little bit.
- Add the green beans and stir.
- Add the thai basil.
- Simmer for a minute and taste.
- Make any required additions of palm sugar and/or nam pla to taste.
- Serve immediately with rice of your choice.
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