Recipes, reviews & lifestyle

Tuesday, 23 August 2016

Thai Green Curry



First recipe since my holiday! I've been seriously not sticking to this 'daily' blogging thing, but the situation is, now that i've got myself a full-time job, is that I will probably only be able to get up two recipes a week. I think this is basically what I was doing before, but now I'm working, I need to be more organised, so hopefully I'll actually be more consistent with it!

Anywho, after our holiday in Italy, the Husband and I are were really craving something not Italian (I know, how can this happen??) We really fancied Indian, so the day after landing, we drove straight to our favourite (Koloshi's in Cheltenham) and ate there. Next on our list was Thai, so I said I'd make it. The recipe comes from a book called Thailand (how apt!) and is published by Phaidon.
I bought it for my Mother-in-Law for Christmas, and when in Italy this time round, I decided to take some recipes from it!

This Thai Green Curry is very creamy but not too heavy like some can be. It's very light. I like the added aubergines and the added sweetness from the palm sugar. 

Serves 2 (I halved it)
Note - a few ingredients I have changed from the original recipe

Ingredients
2 tbsp of olive oil 
1 tbsp of thai green curry paste
200g boneless chicken thighs
200ml coconut milk
0.5 tbsp fish sauce
0.5 tbsp palm sugar
100g aubergines, chopped into pieces
1 handful of basil leaves + extra for garnish
Half a red chilli chopped + extra for garnish
Steamed jasmine rice to serve

Method

1. Heat oil in a wok or deep frying pan, and once hot, add curry paste and fry lightly until sizzling and you can smell the spices coming out.

2. Add chicken and cook for two minutes.

3. Pour in coconut milk, stir well and increase heat and cook for 3 minutes. Add fish sauce and palm sugar and stir well.

4. Add the aubergine pieces and cover pan and cook until they are cooked through. 

5. Add basil leaves and chopped chilli - stir until incorporated and then serve with the steamed rice. 

6. Garnish with a sprinkling of chilli and a couple of basil leaves. 




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