My family love curry, especially Thai green curry. This dish is easy to make and the green curry paste can be refrigerated and use several times. For vegetarian version, just omit the chicken and add more vegetable i.e.; eggplant, zucchini, beansprout etc.
To make your own Green Curry Paste you will need:
5 large green chillies, chopped
5 red birds eye chillies
2 stalk of lemongrass ( just the thick bottom only, thinly sliced)
1 lime rind
3 coriander root, chopped
about 2 cm ginger,
about 2cm galangal
1/2 tspn coriander seeds
1/3 tspn black peppercorns
1/2 tspn salt
1 tspn of shrimp paste
a handfull of fresh coriander
5 kafir lime leaves, chopped
Add all the ingredients above and blend all until it forms a paste. Optional, you can put all the ingredients in a mortar and pestle. I use the blender. The result is still delicious 🙂
Put the green paste in a glass jar top it with olive oil. Keep it refrigerate.
For the green curry chicken:
- 2 large tablespoon of green curry paste
- 500 gram chicken breast or chicken thigh fillet, thinly slice
- 2 x 270ml coconut milk
- capsicum, thinly slice
- eggplant, if you like, cut into small chunks
- coriander leave to garnish
Marinate the chicken with a bit of salt, pepper, and lime/lemon juice and 1 tspn of green curry paste for 15 minutes or so.
Heat oil in a saucepan and add 2 tablespoon of coconut milk and green curry paste. Stir until fragrant.
Add the chicken, cook until the chicken is brown. Add the rest of the coconut milk, eggplant, capsicum, lemon juice and let it cook until the chicken is tender. Stirring occasionally. You can add salt and pepper to taste and 2 tspn raw sugar. Let it simmer for 15 minutes. Serve with steamed jasmine rice and garnish with coriander leaves.
Note: Pardon me, I don’t really have better photos as when I finished cook it was quite dark already, thus the family demolished it in under 60 minutes :p
Source: Inked In Color and I modified here and there to make it more to my family liking.