Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest mix DJ.
18.09.2020
Background Story:
Not only do I obsess over Thai food but I love curry. Especially this green curry. I’m a spicy food warrior and this dish encompasses creamy, spicy, savory, sweet, pretty much every possible flavor palate in one bowl.
Recipe:
Ingredients:
For the Seasoning Sauce:
- 3 Tablespoons fish sauce
- 1 Tablespoon palm sugar
For the Dish:
- 2-3 tablespoons of ready-made green curry paste or homemade green curry paste
- 1/2 cup (120 grams) boneless chicken breast, diagonally sliced, 1/2″ thick
- 1 1/2 cup coconut cream
- 1 cup coconut milk
- 1/2 cup (80 grams) Thai eggplant (apple eggplant)
- 2 kaffir lime leaves, shredded
- 1 fresh green chillis, diagonally sliced
- 1/4 cup fresh sweet basil leaves
- Wok pan or pan large enough for your ingredients
Instructions:
- In a wok, heat the coconut cream over medium heat until boiling. Add green curry paste and stir well over a low heat for about 10-15 minutes or until just glossy.
- Add chicken and boil for another 5 minutes.
- Add seasoning sauce and coconut milk and bring to a boil. Add baby eggplants and continuing cooking for another few minutes until cooked through.
- Add kaffir lime leaves, sweet basil leaves, and fresh green chilies. Remove from the heat. Spoon into a serving bowl. Garnish with sweet basil and fresh green chilies.
- Enjoy!
Notes: To make baby eggplants green, add to the curry and press the eggplants into the curry with a ladle. Do the same with the kaffir lime leaves and sweet basil leaves.