Saturday, 30 June 2007

Thai Green Curry


  • 3 pieces of chicken breast, cut into cubes
  • 2 cups of coconut milk
  • 5 pieces of kaffir leafs
  • 1 small brinjal, cut into cubes
  • 5 tbsp nampla (fish sauce)
  • ½ tbsp sugar
  • 3 stalk Thai basil leafs (if available), use only the leafs

To blend/pound together (cut into smaller pieces for easy blending)

  • 6 slices of galangal
  • 3 coriander roots or 1 tsp coriander seeds
  • 2 stalk of lemongrass
  • 1 tbsp shrimp paste
  • 4 pips garlic
  • 5 shallots
  • green chilli- to taste
  • ½ inch ginger
  • ½ tbsp zest lime skin

Heat pot in medium heat and add coconut milk. Keep stirring for about 5 minutes. Add in the blended ingredients and fry until fragrant. This will take about 10 minutes.

Add in the chicken meat, kaffir leafs, fish sauce and sugar. Mix well with the blended ingredients. Cook for 5 minutes. Add in the brinjal. Continue cooking until the meat is cook and tender. Stir occasionally.

(Before dish out into a serving plate add in the basil leaves & give it a quick stir. Leave a few basil leafs for garnishing.) Serve immediately.

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