Thai Green Curry

One of my goals for 2008 is to start making my own curry paste. I'm embarrassed to say that I've never attempted to do so.  I think it's a combination of not having a large enough mortar and pestle and also just being lazy.

Until I do so, I'll continue to use the excellent Namjai brand green curry paste.

When making a green curry, it is important to try to use Thai sweet basil (pictured below) as it imparts a distinct aniseed-like aroma into the curry. The basil is recognisable by its purple stem and flowers.

I also add Thai green peppercorns (Prik Thai), which add a sharp bite to the fragant flavours. The next ingredient is a small Thai eggplant called  Ma-kheua Phraw. Even though it soaks up the flavour of the curry, it's still quite bitter but delicious nonetheless. If I can't find any of these little eggplants I usually just substitute them with the large purple variety.

I usually use chicken, however pork, white fish or prawns work really well in this dish.

The curry can be served with rice, although I usually eat it with rice noodles which are readily available in Asian food stores.

Thai Green Curry with Chicken Recipe

4 tbs of green curry paste
1 1/2 cans of coconut milk
1 1/2 cups of water
600 grams of boneless, skinless, free-range chicken thighs
5-6 small, new potatoes, skinned and quartered
6 small Thai eggplants or 1 purple eggplant
A handful of Thai basil leaves
1-2 tbs of fish sauce
Thin Asian rice noodles or Japanese soba noodles

Method:

1. Cut the chicken into bite-sized pieces. Splash on some fish sauce, mix and then set aside.
2. In a large, heavy-based saucepan, heat the curry paste and about 1/4 cup of coconut milk over a moderate heat. Stir well to break up the paste. Add the rest of the coconut milk and potatoes. Cover and simmer gently for about 10 minutes.
3. Next, add the basil leaves, eggplant and fish sauce. Simmer for another 5 minutes and then add the chicken and green peppercorns. Stir well and then reduce the heat and cover the pot. Cook for about 25-30 minutes, stirring occasionally.
4. Taste the curry and add more fish sauce if necessary.
5. Just before serving time, boil up some rice noodles and then ladle the curry on top. Garnish with fresh basil leaves.

Comments

[dp]

Green curry is my favorite! My mom is a Thai food purist, but she never made her own curry paste; she would just doctor the Mae Ploy brand. No shame in that. I like making my own, but I will usually do it in the food processor. I've tried pounding for like 15 or 20 minutes and it no way resembles the pastes you can get commercially.

Now you've got me craving a bowl!

[lifeinrecipes]

Your photos are very inspired.

Question: Are you supposed to chew and eat the peppercorns or eat around them? I've eaten (some) of them when they've been in a dish.

[BT]

Where did you find the green peppercorn? I live in Richmond and I haven't seen them in the Asian stores.

[Syrie]

Hi DP, yes it's one of my faves as well. Especially on week nights as it's so easy to make. Is your curry paste recipe on your blog? I must check it out. Thanks for visiting.

Thanks life in recipes. You can do either. I guess it just depends on whether you like the flavour or not. I can only ever eat two or three.

Hello BT. I buy mine at South China Trading Seas at Granville Island. They have an excellent selection of hard to find ingredients.

[Jessie Cacciola]

ooo, this looks so yummy! And I'm starting to smell the previous recipe. Yum, Yum...I need to go cook something now.
- Jessie -

[Stacy]

That looks so pretty! The little eggplants are really cute.

[Marc @ NoRecipes]

I love green curry, I'll be keeping an eye out for your green curry paste recipe!

[Tartelette]

I am having an Asian week (I go through cycles) and this is perfect for tomorrow. Love the second shot!

[Syrie]

Thanks for stopping by Jessie.

Thanks Stacy. they are pretty cute little things with a real bite!

I'll keep you posted on the paste Marc...I hope it works out!

Me too Tartlette. It's nice to have a change. I was going through a bit of a Japanese phase last week. Thanks for visiting!

[candyce]

Hi!
I just found your blog via TasteSpotting, and what a great find! Your food looks delicious (also almost everything you have posted are my favorite foods), and your photos are beautiful!

[Syrie]

Candyce, thanks so much for your lovely comments.

[Sophie]

The presentation of this dish is beautiful :)! Love the garnish.

[Eat Smart Age Smart]

Thanks for sharing the recipe. It's so easy to prepare. At times I search for some recipe that are easy to cook and less time consuming. I"ll try out this recipe from now on.

[Eat Smart Age Smart]

Looks a delicious and yummy recipe. I LOVE chicken and I love to experiment them in various ways. I rarely skip a chicken recipe … I’m always collecting them. Thanks for sharing the recipe.

[wendy horne]

where can i buy greenpepper corns on stem no one sells them in my area.