I first started cooking Thai Green Curry 3 years ago, and my life has become better for it. Over those three years I’ve had time to change and adapt various recipes, and now I’ve come to what I think is edible perfection. This recipe comes adapted from (link: http://www.thaitable.com/thai/recipe/green-curry-with-chicken text: this recipe on Thai Table).

I absolutely adore Thai Green Curry - it’s the perfect blend of spicy and sweet. If I don’t pack it away instantly I eat the whole lot. I’m not even kidding.

Alright let’s get to it, I can ramble at the end.

Ingredients / Serves 4

  • 1/2kg chicken breast/thigh
  • 1 thinly sliced chili pepper
  • 1 can coconut milk x
  • 1-2 tablespoons green curry paste o
  • 1/2 aubergine m
  • 2 tablespoons fish sauce s
  • 4-5 kaffir lime leaves e
  • 1 tablespoon sugar f
  • 3 sprigs Thai basil t
  • 1 cup water
  • Chestnut mushrooms
  • Baby corn

Notes:

Most, if not all, of these ingredients can be found in the World Foods section of supermarkets. Even better, find an oriental shop to buy them from. It’s so much cheaper that way, and if you can’t find anything they often suggest alternatives. In Birmingham, there’s Seoul Plaza, Oriental Supermarket, and Wing Yip. Nottingham has Oriental Mart in the town centre.

x - When buying coconut milk, check the ingredients. You want as high a coconut extract percentage as possible, with as small an ingredients list as possible. I was surprised to find Aldi’s coconut milk is 85% coconut extract. Other good brands are Chaokoh, and Aroy-D - both imported from Thailand.

o - You can, of course, make fresh curry paste, but a good quality premade paste makes everything so much easier. I’ve only ever used Mae Ploy brand - it’s cheaper than store brands, imported from Thailand, and doesn’t go off.

m - Originally the recipe calls for pea aubergines (eggplants) which are difficult to find in most shops. Instead, I substitute aubergine - it’s not quite the same but tastes good nonetheless.

s - Fish sauce stinks, be prepared for it. I recommend the Squid brand, seen in the photo below.

e - These are difficult to come by fresh - you can buy them dried and use them that way. I know Waitrose do them fresh in select stores. A matter of looking around.

f - Palm sugar is what they use in Thailand. Failing that, brown sugar is the best substitute.

t - Thai basil is another thing I struggled to find. Waitrose do sell it though. What I’ve done is just freeze what I don’t use. I only buy Thai basil once a year or so.

Prep

1. Cut your chicken into bite size chunks. If using thighs you can debone them, but add the bones in for flavour and just remove at the end.

2. Cut your aubergine to make small cubes.

3. Wash and quarter the chestnut mushrooms

Method

1. In a pot over medium heat, put in your curry paste and the cream from the coconut milk. You’ll find that your coconut milk has separated into water and cream.

2. Keep stirring until the oil separates from the paste and you get greenish oil spots throughout - if the paste is sticking just lower the heat.

3. Add the chicken and stir to coat it all.

4. Once the chicken is partially cooked add the aubergine and stir.

5. At this point add the rest of the coconut milk, the water, and simmer for ~10 minutes, until the chicken is fully cooked.

6. Now add the mushrooms, chilli, baby corn, fish sauce and sugar and kaffir lime. It should taste slightly salty with a hint of sweetness.

7. Boil once more, then when ready to serve add the sprigs of Thai basil.

1.The pantry items you’ll need - Squid brand fish sauce, palm sugar, Mae Ploy green curry paste, Aldi coconut milk.

2.All the veg that’s going into the curry. An aubergine, chestnut mushrooms, chilli pepper and baby corn.

3.This is how the oil will look like when it separates from the paste.

4.The finished product with everything in

Nutrition per serving

Calories: 460kcal

Fat: 26g

Carbs: 16g

Protein: 38g

Fiber: 6g

Verdict

This recipe really is easily my favourite recipe. I’ve made Thai Green Curry more than I have any other dish. It’s simple, doesn’t take that long and the end result is just mind blowing. If I don’t pack it away instantly I would easily finish the whole thing.

One of the best things about it is that you can bulk it up with other things - like me using baby corn and mushrooms. And you can make it with anything. I’ve made it with Quorn, tofu, just veg. I would very strongly recommend trying it with tofu, ooooft. Fillings aside, you can eat it with anything, bread, couscous, rice, noodles - anything. The possibilities are endless. You just can’t get bored.

This dish has it all - flavour, speed, economical. Try it!

This is how I ate it - on a bed of brown rice.

Aside

Recipe writing is still something I’m very much new at. It’s a skill that I’m learning slowly but surely - same with my photography. I am looking at areas of improvement, and how to better structure things. If anyone has any feedback, good or bad, I’d love it!