Note: These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have. Also please be aware that any order containing fresh Thai products will be dispatched on a Wednesday (This is because all our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products). Using fresh Thai produce will ensure you get an authentic taste.
Cooking Time: 30 minutes to 1 hour.
Method:
Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat).
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself.
When it is at a boil again add the eggplant and continue till the chicken is cooked through.
The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.
Video: Showing Thai green curry being cooked. (you will need to click on the play icon twice before it starts loading).
Please note that this video shows the Thai curry being cooked with bamboo shoots instead of the traditional eggplants as described in the recipe above.
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