Description
One of the most popular Thai dishes. A subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.
Summary
| Yield | |
|---|---|
| Source | www.allfoodsnatural.com |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Ingredients
1
eggplant (peeled and diced) 2 T
nut oil 1 t
green curry paste (or to taste) 1 t
minced garlic (just the leaves) 1 T
lime juice 1 c
green beans (washed and trimmed) 1 t
salt (or to taste) 4
green onions (sliced) 1 T
fish sauce 1 1⁄2 c
coconut milk 1 lb
chicken breast (fillets, skinless and deboned, diced) 3 T
basil (fresh leaves, finely chopped)Instructions
- Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel.
- Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute. Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring occasionally.
- Add the rest fo the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender.
- Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.
Notes
Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.
The gree curry paste has been measured for a very mild curry. Increase, or decrease it, it to taste.
Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.
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