This thailand style green curry is simple to recreate thanks to some ready made paste you can easily buy off most supermarkets. Rich in spice, lime leaves as well as coconut flavours, this is one of the best dish to compliment rice since it already contains nutritious sweet mix of chicken meats with the fresh juiciness of vegetables!
Green Curry
Ingredients:
1. 2 Packets of Green Curry Paste (From supermarket)
2. 2 Large chicken thigh meats (deboned and skinned)
3. 2 Chicken breast meats. (I prefer to remove the skin)
4. 200ml coconut cream.
5. 1 can of Straw Mushrooms.
6. 4-5 Small eggplants/brinjals.
7. 4-5 Lime leaves.
8. 1 tps of Salt
Instructions:
Be sure to plan your cooking a few hours before serving time as this dish will require some timing to not overcook the chicken.
1. Wash and cut the chicken meats into smaller chunks.
2. Season them with 1 tsp salt and set aside.
3. Cut up the eggplants/brinjals and soak them in salt water for around 10mins to prevent them from turning brown.
4.
Cut the straw mushrooms into halves, as well as tear the lime leaves into smaller pieces.
5. Heat up a pot without any oil.
6. Proceed to pour in the 2 packets of green curry paste, and also add in your lime leaves. Stir fry the paste with leaves until the aroma gets fragrant.
7. After that, add in around 800ml of water and cover the pot to allow the curry base to boil.
8. When the curry is heated and cooking well, add in the coconut cream and stir well.
9. Then, add in the eggplant/brinjal pieces and straw mushrooms. Cook the curry pot until you can see the eggplant/brinjal turn soft. Then set aside.
10. Be sure to start heating the pot up again just before your meal time.
Tip: The trick to delicious and not overcooked chicken meats is by cooking the chicken a few mins just before serving.
11. Now add in the chicken meats and let the pot cook them for around 15mins. After that, season the curry to taste.
12. It is done!