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The ingredients needed to cook Authentic and Easy Thai Green Curry:
- Prepare 250 grams Chicken (Breast meat or thigh meat)
- Take 1 Eggplant
- Provide 1 or 2 Bell Peppers (red or yellow)
- Provide 1 packages Shimeji, king oyster, or whatever mushroom you like
- You need 1 small Boiled bamboo shoots
- Take 2 tbsp Green curry paste
- Get 1 tbsp Vegetable oil
- Prepare 100 ml Coconut milk
- Take 300 ml Coconut Milk + water
- Provide 2 tbsp ★Sugar
- Prepare 1 tbsp ★ Fish sauce
- Prepare 1/2 tbsp ★Salt
- Provide 4 or 5 Basil leaves (optional)
Instructions to make Authentic and Easy Thai Green Curry:
- Cut the eggplant in half lengthwise, then roughly chop into chunks. Cut the bell peppers into thick strips. Break the shimeji mushrooms into small clumps. Cut the chicken into bite-size pieces.
- Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
- Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
- If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar.
- When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
- When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
- If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar.
- Have a taste. It might not be spicy enough depending on the green curry paste you used. If necessary you can add more green curry paste.
- Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.♪ The basil is optional, so it's okay if you don't use it.
- This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
- When making Thai rice, it's best to reduce the amount of water a little bit.
- This green curry is also good over cooked somen noodles.
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