While spending my time down at the court house this week for jury duty, I had the opportunity to check out some of Chinatown I don’t normally venture too. I found a great south Asian market and picked up some Thai curry paste, Japanese eggplant and buna shimeji mushrooms to make some “authentic” green curry (80% authentic as I’m making it from a canned Thai paste and of course I’ve never physically been to Thailand).
Green curry is one of my favorite Thai dishes, however, I’ve never made the dish at home, primarily because I’ve never had access to kaffir lime leaves, thai basil, and other authentic ingredients. Of course, using the paste cuts all the work.
I’m usually the one to ask for Thai spicy in any restaurant, and more often they will provide me with a complimentary glass of milk, or blow off my request from the get go and give me a very mild version of spicy food. It’s unfortunate but I am always asking for more chili in any Thai restaurant I go. This dish, however, was the hottest I’ve every had and was one of the best as well.
Heat some jasmine rice and pour over the top, serve. I had curry for the next 4 days after this and it was one of the best lunches I’ve had all week. I plan on making this again and perfecting the dish with the next attempt. Here’s the recipe I used:
• 1 lb chicken (pork loin, beef, duck or tofu can be used too)
• Entire can of Maesri green curry paste (4 ounces)
• 2 1/2 cups coconut milk
• 2-5 small fresh Thai / Japanese eggplants, cubed
• 2-3 fresh Thai bird chilies, sliced diagonally (depending on heat – you may opt to have none)
• 2 kaffir lime leaves, chiffonade
• 1/4 cup thai basil leaf, chiffonade
• 1 1/2 tbsp fish sauce
• 1 1/2 tsp palm sugar
• 1 tbsp cooking oil (corn, safflower, vegetable or peanut oil works best)
• Sweet Thai basil leaves and red chili slices for garnish
Preparation
1. Slice the meat into thin pieces, about about 1/3″ (3 cm) thick and add 1 ounce (1/4 can) of curry paste to meat to marinade for at least 15 minutes, preferably over night.
2. In a large saute pan, add oil and saute the green curry paste over medium heat until fragrant, reduce the heat, and then add the meat.
3. Add the eggplant and saute until a light crust develops.
4. Gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
5. Add the kaffir lime leaves, continue cooking for 3 minutes until fragrant and the meat is cooked through. Add the remaining coconut milk, season with palm sugar and fish sauce.
6. When the eggplant is cooked enough for your taste, sprinkle thai basil leaves and red chilies over, then turn off the heat.
7. Add jasmine rice to dish, arrange curry on or around serving dish and garnish with Thai basil leaves and red chilies before serving.
Enjoy…
