Thai Green Curry

It’s been a long time coming (over a year and a half), I will now start filling in all those missing recipes, starting with this Thai green curry. Since taking this picture, the recipe has changed and it is now my husband who makes this dish on a regular basis.

Ingredients

• A hand full of kaffir leaves
• One lemon grass root
• 2 tbsp oil (for frying)
• 2 Cloves of garlic
• 2 tbsp brown sugar
• 1 Tbsp Green Curry paste (I use the mae ploy brand)
• 1 – 2 tbsp of oyster sauce
• 1 aubergine
• 1 Chicken Thigh
• 1 can of coconut milk
• 1 chilli pepper (Ths is optional, I often leave it out, as I wear contact lens!)
• Japanese chicken stock (ingredient link to follow)
• 1/2 red pepper
• 3 tbsp nampla
• 1/2 a limes juice
• a handful of cashew nuts
• a handful of coriander

Method

1. Heat the oil in a pan.
2. Crush the garlic and cut roughly. Finely chop the lemongrass at a 45 degree angle. Add to the pan, along with the Kaffir leaves and cashew nuts (wash, if salted). Stir for about 1 minute making sure not to burn the garlic or lemongrass.
3. Add 1 tbsp of green curry paste (buy thai paste, avoid any supermarket own brands) and 2 tbsps of brown sugar. Mix well with the hot oil, reducing the thickness. Add a little coconut milk once the oil begins to dry out.
4. Add the chopped chicken thigh (chicken breast if you prefer) to the green paste mixture and quickly fry it for a minute, stiring all the time, then add a few thinly sliced pieces of red pepper, again stir for roughly a minute, add a little coconut milk if needs be.
5. Add two tbsp of oyster sauce (this gives it a stronger flavour), add roughly half a can of coconut milk and 150ml of chicken stock. Gently bring to the boil.
6. Reduce the heat to a simmer and add the skinned and chopped aubergine, half a limes juice and 3 tbsp of nampla.
7. Cover and leave to simmer for 3 – 4 minutes.
8. Remove from the heat and add the coriander. Cover again, and leave to stand for 5 minutes.
9. Serve with rice. Enjoy!