Back when I was living in India, nine years ago, my family owned a couple of Asian convenient stores. The most common cooking ingredient that people came looking for was the green curry and the red curry paste. Made famous by Bollywood actors, Thai food to them at the time was merely just the two of these options. I’m guessing it is also because these could be tailored to vegetarian cooking. The pastes that are exported are generally vegetarian. But when in Thailand, there are so many variants of these pastes, being – vegetarian, non-vegetarian, non-vegetarian minus shrimp paste, spice level etc. This is important to know because the right paste (right in terms of your liking) is what’s going to make your green curry a success.
Once you get that out of the way, there is absolutely no obstacle in your way of achieving a, authentic and tasty Thai Green Curry for you and your family.
- 125gms green curry paste
- 1/3 cup coconut milk
- 2 cups water
- 500gms chicken thigh (cut into bite-size)
- 2-3 tbsp fish sauce
- 1-2 tbsp coconut palm sugar
- 1 cup winter melon (diced into bite-size)
- ¼ cup pea eggplant
- ¼ cup red chilli peppers (cut into long slices)
- ¼ cup Thai basil leaves
- Add green curry paste to a pan.
- Add coconut milk. Combine the paste with the coconut milk. Taking your time, cook these together until fragrant and you see some oil separate on the sides.
- Add chicken to the pan. Combine the ingredients together.
- Pour in enough water to cover all the ingredients in the pan. Cover with lid. Cook for about 12 minutes.
- Add fish sauce and coconut palm sugar. Stir to mix.
- Add in the winter melon, pea eggplant and red chilli peppers.
- Turn off heat. Add Thai basil to the pan.
- Garnish with a ladle of coconut milk right before serving.