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Green Curry Part 2

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 Cup (32 tbs), 1 + 11/2 cups separated
  Thai green curry paste 1 Cup (16 tbs)
  Kaffir lime leaves 5 Medium
  Water 1 Cup (16 tbs)
  Thai eggplant 2 Cup (32 tbs), cut into small pieces
  Chicken breasts 5 Medium, cut into bite size pieces
  Fish sauce 1 Cup (16 tbs)
  Thai basil 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: 
Lemon Grass
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4
If the thought of noshing on fresh, fragrant, hot and vibrant curry makes you go weak with hunger, here’s the ultimate rescue! Thai green curry isn’t just high on taste, but is super healthy too. In fact, it’s so good that you will mop it up to the last drop. And let’s not forget, it’s exceptionally easy to make too. This video presents the secret to make fragrant and flavorful green curry at home in a few simple and easy steps.

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