Thai Green Curry

Thai Green Curry is technically a soup, although in the West is generally serve thicker.

Thai Green Curry

One of the best "curries" in the world

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Prep Time 20 minutes mins

Cook Time 19 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 501 kcal

Ingredients

  

• 3 tbsp Tablespoons Green Curry Paste
• 350 g Skinless Chicken Thigh
• 350 g Thai Aubergines (or Mini Courgettes, Romanesco Broccoli, Baby Corn)
• 1 can Can of Coconut Milk
• 2½ tbsp Tablespoon Fish Sauce
• 1 tbsp Palm Sugar
• 50 g Galagan (or 30 g Ginger) finely julienned
• 3 Kaffir Lime Leaves

Instructions

 

• Put two tablespoon of coconut cream (some will have form at the top of the can) in a saucepan on medium heath and simmer until it separates
• Add the curry paste and the galagan and cook for about 2 minutes
• Stir in  the chicken thighs and sear in the curry paste
• Add the coconut milk and simmer gently for about 8 minutes
• Stir in the aubergines, the lime leaves, the sugar and the the fish sauce and cook for about 5 minute
• Garnish with basil leaves and shredded red chillies

Keyword Creen Curry, Thai

If you use shop bought curry paste or a previosly frozen home made paste use 2 tablespoons, if you use a fresh one use 3.

Home made curry paste does not have the stabilisers present in all the shop bought ones, so, sometimes, the soup will appear a bit “foamy”