Hello readers,
Today I'm going to share with you "Thai green curry" recipe. Green curry evolved during the reign of king Rama VI or Rama VII between the years 1908-1926.
Ingredients:
1. Boneless chicken-500g (cut into 1.5 cm cubes) breast and thigh portion of chicken.
2. Thai green curry paste-4 tbsp.
3. Coconut milk-1.5 cups.
4. Thai sweet basil leaves- 8 pieces.
5. Chicken stock- 1/2 cup.
6. Eggplants- 70g (1.5cm cubes).
7. Oyster mushrooms- 70g( small pieces).
8. Bamboo shoots- 1/2 cup.
9. Kaffir lime leaves- 4 pieces.(broken halves).
10. Palm sugar- 2 tbsp.
11. Fish sauce- 2 tbsp.
12. Coconut cream- 1 cup.
13. Vegetable oil- 2 tbsp.
14. Red spur chilies -2 ( julienned).
Preparation Method:
Step 1- In a blender add sweet basil leaves (4) with half portion of coconut milk and make mixture with it set aside in a bowl.
Step 2- Place a wok on the gas oven add vegetable oil and remaining coconut milk and bring it to boil till it became thick.
Step 3- Add green curry paste and mix well till turns aromatic, now add (step-1) with it.
Step 4- Add chicken pieces and combine well now add chicken stock and cook for 10 minutes in medium low flame or till chicken became tender.
Step 5- Now add eggplants, mushrooms, bamboo shoots, kaffir lime leaves, palm sugar and fish sauce, salt (taste curry once before adding salt) and cook until eggplants became soft.
Step 6- Add coconut cream stirring delicately cook for 2-3 minutes.
Step 7- Now turn off gas and add remaining sweet basil leaves and julienned red spur chilies, let the basil wilt into the curry.
Step 8- Serve hot with Rice.
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/