I LOVE using a good quality store-bought curry paste, but sometimes fresh just can’t be beaten. Here’s my green curry that actually blew me away. Sometimes I make stuff that even I have to say, OK- this was really excellent. This curry paste is extremely spicy. Like, I’m not joking when I say it’ll make you sweat. Hope you give it a try!
Ingredients:
curry paste: (if you really want store-bought, I find Mae Ploy to be the best!)
3 small shallots (or 1 large one)
1 inch galangal roughly chopped
4 cloves garlic
6 kaffir lime leaves
7-8 Thai basil leaves
3 stalks of lemongrass roughly chopped (only the bottom white part)
7-8 green Thai chilis (these are VERY spicy)
2 tsp white peppercorns
small handful of cilantro stems
1 tbsp shrimp paste
2 chicken breasts
2 chicken thighs
2 cans full-fat coconut cream
6 small Thai eggplants cut in quarters
veggies of choice
1 Thai birds eye chili
15 kaffir lime leaves
handful of Thai basil
other ends of the lemongrass stalks lightly crushed
few splashes of fish sauce
2 tsp sesame oil
2 tsp mirin
1 tbsp palm sugar (white sugar works great)
1-2 limes (depending on preference)
1 tsp salt (also to preference)
Method:
You can either use a mortar and pestle or blitz all the ingredients in a food processor. The mortar and pestle allows for greater flavor extraction but the food processor is a lot more convenient. I used the food processor as I don’t have a mortar and pestle.
Blitz all the ingredients except for the shrimp paste until super smooth. Then, add the shrimp paste last and quickly blitz to combine. This will be very spicy.
Slice your chicken into thick strips, this will allow it to stay juicy and prevent overcooking. Season with 1/2 tsp of salt.
In a pan over medium heat, add in 1/2 your coconut cream. Fry this until it starts bubbling and the oil starts separating from the cream. This is called cracking the cream and it allows for a better flavor.
Add 1/2 a tbsp of your curry paste (start with this, you can always add more). Fry this in the same way, until the oil starts separating. Once the curry paste has cooked out and thickened in the cream, add in the rest of your cream. If it’s not spicy enough for you, you can add in more curry paste at this point. Season with the fish sauce, sesame oil, mirin, sugar, and salt. Add in the kaffir lime leaves, lemongrass, and Thai basil.
Simmer this for 15-20 minutes to deepen the flavors. Then, taste and add salt, lime juice, and sugar as needed. Thai food is all about the balance of these three flavors (plus spice), and the measurements vary wildly depending on taste.
Add in your eggplants and veggies.
Once the curry is to your liking, add in your chicken and let poach in the liquid for 7-8 minutes or until fully cooked.
Turn off the heat, add a splash of lime juice at the end, and top with more fresh Thai basil.
Serve with jasmine or sushi rice and enjoy!