Thai Green curry is probably the type of Thai dish that does not require any introduction, for it is already famous worldwide. The recipe, however, is widely sought for and in this post; I will share with you the easiest way to make it.
In some Thai restaurants, you will find set meals designed for one. You will also find that the combination of each set menu is beautifully compatible. This is one such example of a typical Thai set lunch menu – Tuna in a Thai green curry paired with omlette and jasmine rice.
The main ingredient of this dish is the Thai green curry paste, which is a combination of flavourful ingredients like lemongrass, coriander roots, garlic, galangal, kaffir lime leaves, chillies etc. But since the green curry paste is also easily- available in ready packs everywhere with a variant of vegetarian or non-vegetarian varieties (which includes shrimp paste), you can easily whip up this special Thai dish in a jiffy.
- 1 tbsp green curry paste
- ½ box of coconut cream
- 2 tbsp cooking oil
- 5-6 mini eggplants
- 2 long string beans, cut in 1inch pieces (optional)
- 1 canned tuna flakes
- 2 yellow peppers
- ¼ cup water
- 1 tbsp fish sauce
- 4-5 kaffir lime leaves
- Heat up the cooking oil in a sauté pan. Cook the green curry paste in the heated oil until fragrant or for about 3minutes. This is very important to remove any bitterness from the raw ingredients that may remain in the paste.
- Pour in the coconut milk. Bring to a boil.
- Add the beans (if using), along with the eggplants. Allow the vegetables to soften as well as soak up some flavours from the pan. Cover lid. Leave to cook for about 4 minutes.
- Add tuna flakes.
- Season with fish sauce & palm sugar. Mix well.
- Add in the kaffir lime leaves.