When I was 11 My teacher wants her student to cook a dish of Thai food before the final test.
I chose to cook Green Curry Chicken, that time the "ready to use" of curry paste is not exist like now a day so, I have to prepare all of them myself since lemongrass, kaffir lime leaves and peals, shrimp paste, salt, green chillies etc.
But!!! the time has changed, If you don't want supreme quality of this kind of curry all you have to do is just follow instruction in the clip in front of you left eyebal l:D
Plus, if you don't know how to season this kind of curry you can try instant noodle with green curry favour first, this may help you a lot!!!
Don't know how to say how much lucky you are, in the present time you don't have to squeez coconut milk yourself, don't have to prepare curry paste yourself ^_^ I wish you will love this curry like me.
Ingredients
- 1 pack of green curry paste
- 1 cup of coconut milk
- 250 g of chicken (canbe pork, shrimp, fish balls)
- 1 cup of water
- fish sauce
- palm sugar (to season after fish sauce, not shown in the video above)
- 1/2 cup of Thai pea eggplants
- quarter chopped Thai apple eggplants (can be substitued with avocado :D)
- long red and yellow chillies
- 1/4 cup of Thai sweet basil leaves
- 3 kaffir lime leaves
Direction
1. Heat a skillet and add 1 cup coconut milk together with green curry paste
2. Add sliced 250 g of chicken or beef or pork... whatever you want :D and stir-fry until done then add 1 cup of water and bring it to boiled
3. Add some eggplants, sweet basil leaves, kaffir lime leaves and chilli. Cook until eggplants tendered.
4. Add fish sauce to taste (and a little bit of palm sugar, normal sugar is okay). Serve with rice
For those who wants to buy some ingredients at your home from amazon.com
Thai Green Curry Paste - 14 oz jar by Mae Ploy Brand
Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.
Chaokoh Thai Coconut Milk - 5.6 oz can
