Green Curry

I was taught this recipe and method at the Blue Elephant Cooking School in Bangkok. That's not to say that I haven't changed a few things along the way so this is not the identical to theirs.

Ingredients (for 1 person)

  • Vegetable oil @ 2 level tbl spoon
  • Green curry paste @ 2 level tbl spoons
  • Coconut Milk @ 1 cup ( I prefer the Gata Lite as it only has about 1/3 the calories of standard coconut milk yet is still creamy)
  • Chicken meat @ 70gms sliced into bite sized pieces (I prefer to use chicken thigh for curries as the meat has more texture and a little more forgiving of accidental overcooking)
  • Zuchini @ one 5" zuchini

Seasoning

  • Palm sugar @ 1 heaped tea spoon
  • Fish sauce @ 1/2 tbl spoon (Note: different brand fish sauces have differing strengths. For instance Maggi fish Sauce is quite a light fish sauce but some of the Asian brands are quite concentrated. If in doubt half the recommended amount.
  • Chicken stock (optional)

Garnishing

  • Thai Sweet Basil Leaves
  • Red Chilli thinly sliced (I recommend Birdseye or Cayenne, you can omit the seeds if you don't like it too spicy. Do not use Mexican chillies such as habaneros as they will impart the wrong flavour)
  • Coconut cream (optional swirl of cream on top of the curry)

Preparation

  1. First, heat the vegetable oil in pot. I like to use a thin based pot because when I remove it from the cooktop element it loses heat quickly.
  2. When the oil is hot, add the green curry paste and stir until aromatic. If it starts spitting too much take it off the heat--don't burn it!
  3. Add a serving spoon of coconut milk and blend with the paste using a spoon. when it starts to bubble from the heat add another spoonful and mix again until it starts to bubble and then add another spoonful. This is the trick to cooking the paste properly. Don't just add all the coconut milk in one volume as you'll likely end up with a gritty tasting texture.
  4. Add the chicken to the curry mixture ...and this is important ...do not stir it around with the spoon as it makes the meat tough. Use the swirl technique whereby holding the pot handle, move your hand in a circular motion swirling the curry mix over the meat.
  5. When it is cooked about half cooked, add the zucchini or eggplant if you prefer.
  6. Add the chilli and Kaffir Lime leaves
  7. Add fish sauce and palm sugar to your taste preferences.
  8. Leave cook for about another minute and turn off the heat gently fold in the sweet basil leaves into the mixture

Serving

Serve with steamed jasmine rice

Time

Preparation: 5 minutes

Cooking: 5 minutes