A Guide to Making Thai Green Curry at home

Follow these steps to make a Thai green curry

Ingredients: (This can serve for 2-3 people)

- 300 grams of meat (cut into bite-sized pieces)

- 2 cans of coconut milk

- 2 tbsp of green curry paste (3 tbsp recommended for a spicier version)

- handful of Thai basil

- 5-6 kaffir lime leaves (torn in half)

- 300 grams of Thai round eggplant (aubergine)

- 50 grams of pea eggplant (optional)

- 8 tbsp of fish sauce

- 1 tbsp of palm sugar (or normal sugar)

- ½ teaspoon of seasoning powder (optional)

- Thinly sliced chili peppers for garnish (optional)

Instructions:

1. Heat the Coconut cream in a large pot in medium heat. Stir until the oil rises to the top (about 2-3 minutes).

2. Add the green curry paste and stir until it fragrant and cooked (about 1 or 2 minutes).

3. Stir-fry the meat for 1-2 minutes to enhance flavor.

4. Add the diluted coconut cream and stir for a short while to prevent from burning in the bottom and wait until it boil.

5. Once boiling, add the Thai round eggplant and pea eggplant.

6. Add Thai basil, kaffir lime leaves, fish sauce, palm sugar, and seasoning powder. Stir until well blended.

7. Taste and adjust seasonings as desired.

8. Serve with Jasmine rice or Rice noodles, garnish with thinly sliced chili peppers.

Cooking Tips:

- Cook the coconut cream until the oil rises to the top for well presented finish.

- Cook the curry paste until its fragrance and cooked before adding other ingredients to release the flavours of the spices.

- Add the eggplants while the curry is boiling to prevent them from turning black.

- Adjust the curry to your taste by adding more fish sauce for saltiness or more sugar for sweetness.

Enjoy your Green Curry! Hope you all like the recipe and see you in the next one soon. ^-^