Thai Green Curry Recipe Phuket

Thai Green Curry
(แกงเขียวหวาน gaeng keow wan)

If you have actually lived on Phuket or Thailand then you will know that all main restaurants and Hotels make ‘Thai Green Curry’ to suit tourists, meaning not too hot etc.

Around the Bangtao, Cherngtalay and Laguna beach area of Phuket (North west coast) is where my favourite Restaurants, cafes, bars and even road-side karts were located, but you can find these little gems all over Phuket. A lot of them were actually Muslim outlets.

To me a ‘Thai Green Curry’ is all about the paste so below here’s my little take on a ‘Thai green curry’, which I used to eat in small Thai run restaurants and on the street. Yum.

Ingredients

3 tbsp vegetable oil
1 tsp coriander seeds
1 tsp cumin seeds
One large spoon of Thai Green Curry paste – I take 2 spoons cause I can 🙂
1 can Coconut Milk
3 or 4 shallots, finely chopped + even green peas (As many as you wish)
1/4 chicken breasts, cut into thin slices (5mm ish wide)
2 kaffir lime leaves
6 baby eggplant, quartered or halfed
24 pea eggplants
1 or 2 red chilli, finely sliced
A handful of Thai basil @ the end
Served with plane or jasmine rice

Instructions

1. Heat spices in a dry frying pan until a light, even brown colour.
2. Remove spices from the saucepan and pound in a mortar until finely powdered.
3. Heat the oil in a saucepan and add the Thai Green Paste and spices and stir fry for about 30 seconds – 1 minute until it releases an aroma.
4. Lower the heat and add the Coconut Milk (As much as it feels right). Allow it to simmer for about 1 minute.
5. Add the chicken, shallots, shredded kaffir lime leaves and both types of eggplant and peas and simmer for 3-4 minutes, or until the chicken is tender and the eggplants are cooked.
6. Add more coconut milk, or even boiling water, as you wish to make the curry more soup like.
7. Remove from the heat and garnish with Thai sweet basil leaves, finely sliced chilli and drops of coconut cream.
8. Serve with jasmine rice or plain rice. Job done 🙂

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