Authentic Thai Green Curry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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