Green Curry Recipe

I have many favorite Thai dishes that I like to cook regularly. For example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and of course curry. Today, I’d like to share the most popular curry in Thailand with you, green curry. Most people use Thai eggplant in green curry. However, gourd, pumpkin and bamboo shoot are commonly used in green curry, too. I don’t make my own green curry paste because I’m already satisfied with the brand I use. Mae Ploy is the brand I trust when It comes to high quality ingredients.

Recipe: Green Curry

  Ingredients:

• 1/2 lb. chicken breast tender, cut into bite-sized chunks
• 2 tbs. green curry paste, Mae Ploy brand
• 1 cup coconut milk, Mae Ploy brand
• 1 cup bamboo shoot, Buddha brand
• 3 kaffir lime leaves, split and thinly sliced
• 2 mini peppers, sliced
• 1/4 cup Thai basil leaves
• 1 ts. fish sauce
• 1 tbs. palm sugar
• 1 tbs. vegetable oil

Method:

1. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces.
2. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
3. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.
4. Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.
5. Add the basil, stir and remove from the heat.

Posted in: Thai