Authentic Thai Green Curry
Ingredients:
- 2 chicken breasts cut into cubes or if you prefer and they are much tastier then use thighs or a leg cut into two…I normally use legs and allow 2 pieces per person which means I normally have some left over for another day…
- 6 Thai eggplants. cut into quarters……They are the larger ones in the pictures.
- sm bunch small egg-plant ( optional) Pea-like size in above Picture.
- 5/6 stems of Thai sweet basil (pick of leaves)
- Large can or two sm cartons of coconut milk or fresh from the market if you are lucky like me
- 10 straw mushrooms quartered or use button mushroom.
Let’s Cook!
Start with 1 tbsp curry paste .. and add more if desired I don’t know how hot you eat curry.
Cook with a tiny amount of oil to release the flavour, add 1 tbsp fish sauce cook for 2 mins slowly add the coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins.
Serve with steamed rice or noodles.
Retired? No one told me! 
HI Carol, this sounds delicious. My parents hate coconut milk – sigh!
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That’s a shame …is the creaminess and they prefer tomato based curries which I make more often than not…cuts the calories although I do like them 🙂 x
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They like Local curries 😉
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Of course I had to google local curry… Lol..
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Durban curries or Cape Malay curries. Quite a different taste.
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So it seems I have been looking at recipes they are more tomato based.. 😀
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yum… it is one of my favourite dish. soo easy to make and taste delicious:)
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I agree and also about the delicious …Thank you 🙂
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You welcome and have a fantastic week ahead
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I have to say any variation of Thai curry is at the top of my list but Green, that is the top of the list 🙂
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