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Green Curry Part 1

PailinsKitchen's picture
Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and then off to culinary school in San Francisco. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)
Ingredients
  Coconut milk 2 1⁄2 Cup (40 tbs), 1 + 11/2 cups separated
  Thai green curry paste 1⁄4 Cup (4 tbs)
  Kaffir lime leaves 5 Medium
  Water 1 Cup (16 tbs)
  Thai eggplants 2 Cup (32 tbs), cut into small pieces
  Chicken breast 5 Medium, cut into bite size pieces
  Thai basil leaves 1 Cup (16 tbs)
  Fish sauce 1 Teaspoon (depending on brand)
  Palm sugar 1 Tablespoon
  Red chili 1 Large (For garnishing) (Optional)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Side Dish
Taste: 
Spicy
Method: 
Braising
Dish: 
Curry
Ingredient: 
Lemongrass
Interest: 
Healthy
Preparation Time: 
6 Minutes
Cook Time: 
20 Minutes
Ready In: 
26 Minutes
Servings: 
8

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