I’m advancing in leaps and bounds! Although not to get too carried away, this time it was a joint effort with my wonderful friend D. She was the bride of the wedding I went to in Thailand and she loves Thai just as much as me! We decided to have a go at making a Thai green curry or Geang Kiew Wan Gai but completely from scratch!
The unmistakeable Thai green curry is characterised by its colour and desired sweetness, something that distinguishes it from its culinary cousin, the red curry. Most commonly found in the south because of its coconut cream base, the green curry is often served spicy and, like so many Thai dishes is usually eaten with rice as part of a wide range of shared dishes. The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves, Thai basil leaves and chicken breast. The consistency of its sauce varies with the amount of coconut milk used.
So after another trip to the Markets and combining our home collection of spices we were ready to go! D is a vegetarian so we replaced the fish sauce with soy sauce, omitted the shrimp paste and swapped the chicken with tofu and added lots of extra veggies. The recipe below is non-vegetarian and makes one serve. We doubled the amounts for two people.
First Step: Making the green curry Paste! *Mortar and Pestle time!
Curry Paste Ingredients:
10g green chilli
5g Coriander root (or powder)
5g Bird’s Eye chilli
Zest of 1 Kaffir lime
5g Shrimp paste
2g White Pepper
1. In a mortar make a fresh curry paste with the green chilli, coriander, galangal, lemongrass, shallots, garlic, bird’s eye chilli, lime zest, shrimp paste, white pepper and salt.
Second Step: Making the Curry!
Oil (anything BUT olive oil)
2 Kaffir lime leaves
5g Coriander powder
4g Cumin powder
2 cups Chicken stock (or vegetable)
1.5 cups Coconut milk
50mls Thai fish sauce
40g Palm Sugar (Coconut sugar/brown sugar can also be used)
180g Chicken breast (thinly sliced)
30g Round eggplants (or other veggies – normal aubergine is fine and mushrooms are good too!)
20g Small pea eggplants (or other veggies)
1 sprig of Sweet basil
1 large Red chilli
Coconut cream (garnish)
1. Over a medium temperature, heat the oil and add green curry paste, kaffir lime leaves and all the spices, continuing stirring for two minutes until aromas have developed.
2. Slowly add the coconut milk while continuing to stir for at least five minutes.
3. Season with the fish sauce and palm sugar.
4. Add the sliced chicken and the vegetables (eggplant, etc), continuing to stir for three minutes.
5. To control the texture of the curry sauces continuously and gradually add chicken stock while cooking.
6. When the chicken is fully cooked, taste, add chillies as required and sweet basil then transfer to a serving bowl.
8. Garnish with coconut cream, basil leaves and sliced red chilli.
Have your tissues and milk nearby for emergency spice reaction!