Thai green curry (Kaeng kiao wan) can be made with fish, seafood, pork, chicken or beef. For a vegetarian version, substitute the chicken with potatoes and fresh mushrooms, and the fish sauce with salt.
This is the traditional version, where the curry paste is fried in the oil obtained from the coconut cream.
Sure, you can try One of the faster versions, where the paste is either cooked in the coconut milk or fried in oil first, but this technique guarantees world class green curry.
Ingredients (4 servings):
- 3.5 cups coconut milk
- 3-4 tablespoons green curry paste
- 500 gr chicken thighs, cut into bite size pieces (chicken breast can be used, but it’s not as tasty)
- 5-6 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1/2 cup water
- 1 cup small Thai eggplants, quartered
- 1/2 cup sliced baby corn, or asparagus (cut into 5cm pieces), or fresh mushrooms
- 8-10 drops kaffir lime essential oil
- 2 tablespoons long fresh mild chilies, sliced diagonally
- 1/2 cup Thai basil leaves (bai Horapa)
Put 2 cups of the coconut milk in a sauce pan and boil for 15-20 minutes on medium heat, stirring occasionally, until the oil separates from the white coconut solids. As the liquid gets thicker, make sure you stir constantly at the last few minutes, to avoid burning.
Add the curry paste and stir well for 3-4 minutes.
Add the chicken and mix until it changes its color.
Add the fish sauce and the sugar and mix.
Add the rest of the coconut milk and the water, mix and bring to a boil.
Add the eggplants and the baby corn and cook for 1-2 minutes.
Turn the heat off and add sliced chillies, basil and the kaffir lime oil.
Mix again and serve with boiled rice.