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Thai Food > Green Curry 3 February 2007

Posted by cath in freeze-friendly, ingredients, Recipes, thai curry, Thai food, very spicy.
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Perhaps the most well known Thai curry in the UK. I have a slightly different recipe which recreates the hot, spicy, sweet and sour curry without as much salt as many shop-bought pastes.

Green Curry

I’ve adapted this recipe from the one I learned in a Thai cooking school. It’s interesting to note that it is not the usual recipe you see in books, the special ingredient we were taught to include in the curry paste is Thai Sweet Basil. This is a good time of year to pick up some imported items for a change – if only to avoid another portion of cabbage!

Gaeng Kiawan Gai
(Green Curry with Chicken)

Serves 4 with steamed rice as a lunch or dinner, or more as one dish in a traditional meal
Ingredients:

  • 300-500g chicken (breast works very well in this dish, but use whatever you have) – thinly sliced
  • 750mls coconut milk – separated into thick and thin (you can do this by putting a tin in the fridge and then it’s easy to pour the thin coconut milk out – the thick milk will solidify at the top of the tin)
  • 80g (3 tablespoons) home-made green curry paste (2 tbsp of bought paste)
  • 5 apple egg plants – cut into quarters (do not do this in advance as the egg plants will brown)
  • A handful of small, pea egg plants – removed from their stalks
  • 2 tablespoons fish sauce
  • 2 kaffir lime leaves – torn into pieces, discarding stem
  • 1 big green chilli – sliced
  • 1 big red chilli – sliced
  • Dash of lime juice
  • 2 tablespoons groundnut oil
  • A handful or two of Thai sweet basil leaves

Method:

  1. First, heat up the oil in a pan. Then add the green curry paste and fry for about 4 minutes until the paste is cooked.
  2. Then add most of the thick coconut milk and mix in until you form a thick, smooth curry base. If your home-made paste is a bit coarse, you can liquidise this mixture to create a smoother look.
  3. Now add most of the thin coconut milk. Stir and heat to combine. (This part of the curry base can be made in advance and then left to cool until required.)
  4. Bring the curry base up to a simmer and add the thin chicken slices. Keep simmering gently for about 5 minutes until the chicken is nearly cooked through. As long you’ve cut the chicken strips thinly, this shouldn’t take too long.
  5. Cut and add the apple egg plants and bring to the boil again, simmer for about 4 minutes more.
  6. Add the pea egg plants and simmer again for a few minutes.
  7. Then add the fish sauce and kaffir lime leaves, stir and heat through.
  8. Turn off the heat, transfer into a serving bowl (if required) and garnish with big chillies, basil leaves and dash of lime juice to taste.

For a fancy finish: add a swirl of the leftover coconut milk by re-combining some thick and thin coconut milk in a small cup, pour some into the centre of the serving dish then quickly and gently stir to create a swirl of white against the green base.

Serve with fresh steamed Thai fragrant rice

Variations

Fish, prawns or beef all work well in the green curry. All meats and fish can be cooked in the same manner, with some variation in cooking time:

  • Beef steak, cut thinly can be used much like chicken, or cooked for even less time as you prefer.
  • Prawns take a very short amount of time and therefore should be placed in the curry sauce last, for 1-2 minutes to cook.
  • Monkfish is excellent in this dish, and needs less cooking than meat, add the chunks of fish about 5 minutes before the end of the cooking time. Other white fish also works well.
  • Left-over roast meat (beef, chicken etc.) can also be used, just thinly slice and add to the sauce for 1-2 minutes to heat through at the end.

Pork benefits from a 30 minute pre-cook in thin coconut milk, see the panang recipe for more details.

Add other vegetables as well as or instead of Thai aubergines.

Vegetarian options:

Green curry makes a good vegetarian option, although you will have to miss out the fish sauce and replace this with soy sauce for strict vegetarians. Also make sure you miss out the shrimp paste from the curry paste.

Try different combinations of vegetables, depending on the time of year:

Baby corn, mange tout, courgette, purple aubergine, carrot, potato, cauliflower.

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Comments»

1. Joy - 8 February 2007

Green curry is one of the thai foods we eat in Isaan where I grew up. I make it for my husband sometimes and he likes it even more spicy than I do! If you eat this one in Isaan at a buffet you can be sure it is super spicy “PetPet!”. I haven’t been to England but I hear they have a lot of Thai food restaurants. Someday… :P Joy

2. cath - 8 February 2007

Yes, Green curry in Thailand was one of my favourites – “aloy mak mak” if I remember my Thai correctly!

There are a lot of Thai restaurants in the UK – some making more authentic food than others, of course. If you ever come to Edinburgh in Scotland, I recommend Thai Lemongrass, 40-41 Bruntsfield Place, and Dusit, http://www.dusit.co.uk/, 49a Thistle Street.

I like your blog – and am very envious of the lovely fresh Thai ingredients in your pictures – I must come back to visit Thailand and do some more cooking!

And thank you for your comment. Keep up the good cooking! Cath

3. Colin Purves - 3 May 2007

We’re making this tonight! Yummm :)

4. cath - 4 May 2007

Hi Col, how was your curry? hope you enjoyed it!

5. Jeena - 15 May 2007

Hi there, I like your blog! Nice recipe it looks yummy :) Feel free to visit my blog too :)

Click here for jeenas food recipe blog :-)

6. Milk thistle - 20 November 2012

Oh my goodness! Awesome article dude! Thank you, However I
am having difficulties with your RSS. I don’t know the reason why I am unable to join it. Is there anybody getting similar RSS problems? Anybody who knows the solution can you kindly respond? Thanks!!


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