Ingredients with Measurements:
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 cup Thai eggplant, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup bamboo shoots
- 1/2 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 2 kaffir lime leaves
- 1 tablespoon vegetable oil
- Salt to taste
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
2. Add the chicken and stir-fry for 2-3 minutes until the chicken is cooked through.
3. Add the coconut milk, fish sauce, and palm sugar. Stir well and bring to a boil.
4. Add the Thai eggplant, bell peppers, and bamboo shoots. Stir well and simmer for 5-7 minutes until the vegetables are tender.
5. Add the kaffir lime leaves, basil leaves, and cilantro leaves. Stir well and simmer for another 1-2 minutes.
6. Season with salt to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 29g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Thai eggplant can be substituted with regular eggplant or zucchini.
- Green curry paste can be substituted with red curry paste or yellow curry paste.
Variations:
- Add more vegetables such as green beans, snow peas, or carrots.
- Add more spice by adding more green curry paste or sliced Thai chilies.
- Use different types of protein such as seafood or pork.
Tips and tricks:
- Use a mortar and pestle to make your own green curry paste for a more authentic taste.
- To make the curry less spicy, remove the seeds from the Thai chilies before adding them to the curry.
- To make the curry more creamy, use full-fat coconut milk instead of light coconut milk.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with steamed rice on the side.
- Garnish with fresh cilantro leaves and sliced Thai chilies.
Garnishes:
- Fresh cilantro leaves
- Sliced Thai chilies
Pairings:
- Steamed rice
- Naan bread
- Thai iced tea
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or palm sugar to balance out the heat.
- If the curry is too thick, add more water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken thoroughly before adding the other ingredients.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Green curry is a popular Thai dish that originated in Central Thailand. It is known for its spicy and creamy flavor.
Flavor profiles:
- Spicy, creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with steamed rice and garnish with fresh cilantro leaves and sliced Thai chilies.
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Region: Thai