Thai Green Curry
Thai Green Curry in 30 minutes made by freshening up store bought curry paste or with a homemade green curry paste. The essential step is to fry off the curry paste for a fragrant, creamy sauce that works with chicken or as a meat-free option.
👨🍳 Instructions
- 1
Heat oil in a heavy based skillet or pot over medium high heat.
- 2
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly “dries out” – see video. Don’t breath in the fumes!!
- 3
Add chicken broth and coconut milk, mix to dissolve paste.
- 4
Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- 5
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- 6
Add kaffir lime leaves. Mix then bring to simmer.
- 7
Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
- 8
Add eggplants, cook 5 minutes until soft.
- 9
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- 10
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that’s how it’s should be. DO NOT keep simmering – sauce will darken.
- 11
Serve curry over jasmine rice with garnishes of choice.
📊 Nutrition Facts (per serving)
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