As promised, now I’m going to share my Thai green curry. I made it with kingfish, but it could just as easily be made with chicken or tofu (or whatever else pleases you). It was very good.
200ml coconut cream
2 tbs coconut oil (or veg oil)
½ cup green curry paste
several kaffir lime leaves, crushed
5 tbs fish sauce
1 tbs palm sugar, ground in m&p or grated (can use other sugar)
400ml coconut milk
300g (approx.) white fish/chicken/tofu/prawns…, cut into small pieces
1 wild green chilli, hit with the pestle
a handful of snake beans, cut at ½ cm intervals
5 apple eggplants (see picture)
5 baby corn (I did not use, but love them…)
a handful of Thai basil leaves (or coriander)
- Use a heavy-based frypan, and stir the curry continuously, to avoid burning. Over a medium-high heat, add the coconut cream and the oil. Bring to the boil.
- Add the curry paste and kaffir lime leaves.
- Fry for about 5-10 minutes.
- Add the fish sauce.
- Add the sugar and coconut milk. Continue to boil.
- Add fish and vegetables and cook for 5 minutes, depending on size of pieces.
- Add hot water if the curry seems too thick or too rich.
- Use the herbs to garnish.
Enjoy with rice. This serves about 4 people. I think cashews would also go well with this dish, and extra chillies depending on who you have for dinner!