Growing up my mother use to cook this curry quiet often. She would buy fresh curry paste from the market just enough for that day. In addition to the curry paste she would also pick up the two different types of fresh coconut milk. The creamy type and then the other runnier type of coconut milk. She usually made beef curry even though she herself doesn’t eat beef. All the different types of curry in Thailand has its own distinctive flavor. Green curry is considered more on the sweeter side. It is made from fresh green chilies hence the color green. We will be using Thai eggplant in this recipe but you can also use zucchini as an option.
Ingredients
10 Thai eggplant
1 red chili
7 Thai basil leaf
500 g of chicken (we use bone in)
4 tbsp of green curry paste
1 can of coconut milk (do not shake)
1 tsp of fish sauce
1.5 tsp of palm sugar (or 1tsp of regular sugar)
1 cup of water
1/2 white onion
1 whole garlic
Directions
1. Peel 1 head of garlic, rough chop of half of white onion, quarter all of the eggplants, remove all the seeds from red chilly and julienne (for garnish)
2. Over medium high put some oil in a large pot and fried up onion and garlic until onions are brown
3. Add green curry paste and scoop up 4 tbsp off the top part of coconut milk and put them in the pot. Sauté until you starting to see the oil is separating from coconut milk.
4. Add chicken, palm sugar, fish sauce and stir fry for a couple more minutes then stir the remaining of coconut milk to the pot (save 2 tbsp of coconut milk for topping later). Cook until chicken is roughly 80% then add 1 cup of water and 4-5 basil leaves. Turn down the heat to medium low and let it simmer until chicken is cook.
5. Once chicken is cook add in all the eggplants. When eggplant starting to get soft it is done, you don’t want to overcook them.
6. Place the curry in a bowl and garnish it with thai basil, red chilly and top with 2 tbsp of coconut milk
