Delicious Thai green curry. (Curry)

Member Name: SamPerry

Product:	Curry
Date:	25/02/09 (146 review reads)
Rating:

Advantages: Warms you up on a cold day!

Disadvantages: None

My friends visited Thailand for their honeymoon, upon their return they invited us round for tea as they had attended a Thai cookery day and wanted to cook the recipes for us that they had learnt!

Im not really a fan of very hot Indian curries and had never tasted Thai curries before. My first reaction to her Thai green curry was that it was very hot indeed, but although it was hot it was a different heat to Indian curries, I found this more bearable and very delicious indeed!

I am now addicted to Thai green curries and eat them all the time! I decided that I would get the recipe from my friend so that I could cook it at home; here is the recipe that I use:

Ingredients:

1 cup coconut cream
2tbsp green curry paste
150g chicken breast
1.5 cups coconut milk
200g eggplant
2-3 Kaffir Lime leaves
2tbsp palm sugar
1-2tbsp fish sauce (be careful as very strong!)
Half a red chili
Half a cup of sweet basil leaves.

Most of these ingredients can be purchased in your local supermarket; the eggplant is an aubergine for those not familiar with it. If you cannot find palm sugar then brown sugar can be used as a substitute. I had to purchase the kaffir lime leaves at my local Chinese supermarket, where all the other ingredients can also be located. Once you stock up on these ingredients you will find that they last you a while.

How to make:

- Boil the coconut cream over a low heat until the surface looks shiny and oil appears.
- Add the curry paste and cook for 1 minute or until fragrant.
- Add chicken and cook for 2 minutes then add the coconut milk.
- Bring to a boil then add the eggplant and kaffir lime leaves.
- After eggplant becomes soft season with palm sugar, fish sauce and add chili.
- Add the sweet basil leaves at the last moment and stir, remove from heat and serve on freshly cooked rice.

The first time I made this I followed the instructions to the letter and found that it was very hot indeed, far too hot for my liking, therefore the next time I made it I added less of the fish sauce and curry paste and also removed the seeds from the red chili, I then found that this was a more manageable heat, although was still hot!

Summary: A very easy dish to make.