Back before I moved to Thailand, I would go to my local Thai restaurant in Gravesend and always order the Green Curry! I loved the mix of sweetness with spice, especially combined with an order of coconut rice.
I discovered how to make this at the cooking school in Chiangmai, from scratch! It was hard work pounding out the ingredients for the curry paste, but my instructor said I was very good at it!
Serves two. Be sure to serve with fragrant jasmine rice!
This is what you’ll need for the curry paste:
- 3 large fresh chili peppers
- tbsp galangal
- tbsp lemon grass
- 1 coriander root
- 1/4 tsp coriander seeds
- 1/2 tsp chopped kaffir lime peel
- 4 peel garlic clovevs
- 2 peeled shallots
- 1 tsp shrimp paste
Pound these together in a mortar. You could also use a food processor or blender.
- 100 grams hard tofu (or chicken or fish) sliced
- 2 small green eggplants (soak in water to prevent discolouring)
- 1/2 cup coconut milk
- 1 cup water
- 2 tbsp fish sauce or 1 tsp salt
- 1 tbsp palm sugar
- pinch of salt
- 2 keffir lime leaves
- 10 sweet basil leaves
- Once you have your curry paste, add it into a wok over low heat with a little cooking oil. You want to paste to smell fragrant. Be sure to keep stirring it. Add in half of the water and coconut milk.
- If you’re cooking with meat, add it in. Let this cook for a few minutes.
- Add in the rest of the water and coconut milk, plus the eggplant and seasonings.
- Just before the curry is finished, add in the keffir lime and sweet basil leaves.
- Garnish with a spoonful of coconut milk and chopped chilies on top.