Post by Fractal on Mar 9, 2011 11:51:54 GMT
I know this is now an increasingly common dish but it's still one of my absolute favourites.
Thai Green Curry
Ingredients for two people:
1 Tin of Coconut milk (the coconut meat and milk pulped together).
1 medium aubergine skin removed and diced. (You could substitute shallots or onion if you prefer).
1 dessert spoon of palm sugar (good quality brown sugar will do).
1 rounded dessert spoon per person of Thai Green Curry paste (Ideally the brand, Gang Keow Wan).
1 tablespoon of fish sauce (Nam Pla).
2-3 chicken breasts thinly sliced or diced.
4-5 oz Thai fragrant rice.
1 tablespoon Cooking oil.
1-2 cloves of crushed garlic.
*Lime leaves 3-4 roughly torn if fresh or 2-3 heaped teaspoons from jar.
*Bunch of Thai Basil.
*1 or 2 de-seeded and thinly sliced hot green chillies
* Can be ommited but more authentic if added.
Steam rice in pan with tight fitting lid. Thai fragrant rice is of course preferable. Add rice to pan with water slightly over twice times same depth as rice. Put lid on and set on the lowest heat. DO NOT REMOVE THE LID AT ANY TIME. After 15 minutes, turn off heat and leave for further 5-8 minutes to finish absorbing the water. The rice should be slightly sticky and clump together.
Gently fry the Curry paste in the oil for 2-3 minutes until oil and paste begins to seperate.
Add the coconut milk and simmer for another 2-3 minutes.
Reduce heat and add diced and skinned aubergine, sugar, fish sauce, garlic (crushed), chicken and lime leaves. Simmer gently for fifteen minutes with the odd stir, then add good bunch of chopped Thai basil just before taking off the heat.
Serve with rice in deep bowl and top with a few more basil leaves and thinly sliced hot green pepper.
Thai Green Curry
Ingredients for two people:
1 Tin of Coconut milk (the coconut meat and milk pulped together).
1 medium aubergine skin removed and diced. (You could substitute shallots or onion if you prefer).
1 dessert spoon of palm sugar (good quality brown sugar will do).
1 rounded dessert spoon per person of Thai Green Curry paste (Ideally the brand, Gang Keow Wan).
1 tablespoon of fish sauce (Nam Pla).
2-3 chicken breasts thinly sliced or diced.
4-5 oz Thai fragrant rice.
1 tablespoon Cooking oil.
1-2 cloves of crushed garlic.
*Lime leaves 3-4 roughly torn if fresh or 2-3 heaped teaspoons from jar.
*Bunch of Thai Basil.
*1 or 2 de-seeded and thinly sliced hot green chillies
* Can be ommited but more authentic if added.
Steam rice in pan with tight fitting lid. Thai fragrant rice is of course preferable. Add rice to pan with water slightly over twice times same depth as rice. Put lid on and set on the lowest heat. DO NOT REMOVE THE LID AT ANY TIME. After 15 minutes, turn off heat and leave for further 5-8 minutes to finish absorbing the water. The rice should be slightly sticky and clump together.
Gently fry the Curry paste in the oil for 2-3 minutes until oil and paste begins to seperate.
Add the coconut milk and simmer for another 2-3 minutes.
Reduce heat and add diced and skinned aubergine, sugar, fish sauce, garlic (crushed), chicken and lime leaves. Simmer gently for fifteen minutes with the odd stir, then add good bunch of chopped Thai basil just before taking off the heat.
Serve with rice in deep bowl and top with a few more basil leaves and thinly sliced hot green pepper.
Thanks Steve 
Hope you enjoy it! 
