Curry – use ONE:
4 – 6 tbsp Thai Green Curry Paste (Maesri best)
1 quantity homemade green curry paste
Extras – for jar curry paste :
2 large garlic cloves , minced
2 tsp fresh ginger , finely grated
1 tbsp lemongrass paste
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk, full fat
1 – 3 tsp fish sauce *
1 – 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves, torn in half
350 g/12 oz chicken thigh, skinless boneless, sliced
2 Japanese eggplants, , small, 1cm / 2/5″ slices
1 1/2 cups snow peas, small, trimmed
16 Thai basil leaves
Juice of 1/2 lime, to taste
Crispy fried Asian shallots, high recommended
Thai basil or cilantro/coriander, recommended
Green or red chillies sliced, optional
Steamed jasmine rice
Heat oil in a heavy-based skillet or pot over medium-high heat.
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly “dries out” – see the video. Don’t breath in the fumes!!
Add chicken broth and coconut milk, mix to dissolve the paste.
Curry in a jar seasoning: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
Add kaffir lime leaves. Mix then bring to simmer.
Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
Add eggplants, cook 5 minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. The sauce should have reduced but will still be a be on the thin side, not tick – that’s how it’s should be. DO NOT keep simmering – the sauce will darken.
Serve curry over jasmine rice with garnishes of choice.