What to do and what not to do when following this green curry recipe:
Do buy Maesari canned brand of green curry. It is cheap and you only need a small can to make a whole batch!
Do not dump the entire 12 oz. can of bamboo shoots into the pot even though the recipe doesn’t call for any of it. (Even more points if you don’t rinse out the acidic juice that is in the can.)
Do pat yourself on the back for finding a way to incorporate not one, but two of your CSA ingredients (potatoes and eggplant) into a dish.
Do not add Yukon gold potatoes to your curry. Why? What does this remind you of?
It has a striking resemblance to mangoes. D’oh.
This dish was quite delicious overall, despite the issues mentioned above. I would highly recommend it! It contained just the right amount of heat and the flavors went really well together. The longer you slow cook this dish, the better it tastes!
From I really like food
Makes 3-4 servings
Ingredients:
2 (13.5 oz) cans of coconut milk
12 oz of chicken thighs or boneless chicken breasts
2 small white potatoes, diced
1 Japanese Eggplant (medium) cut into 1/2″ cubes
1 Japanese Eggplant (medium) sliced into 1/8″ slices (for decorating)
1 (4 oz) can of MAESRI green curry paste
1 (4 oz) can of bamboo shoots, rinsed
8 tablespoons (1/4 cup) of fish sauce
2 tablespoons of Palm sugar shavings (couldn’t find palm sugar, used brown)
1 bunch of Thai basil (about 1/2 cup loosely packed), chiffonade
5 Kaffir lime leaves
Oil for Frying (Peanut Oil Preferred)
Procedure:
1. Cube up the chicken, take a tablespoon of the Green Curry Paste, and put both into a ziploc bag. Squish it around and squeeze out the air. Let it marinate for at least 15 minutes, or overnight.
2. On a very hot pan, add chicken til browned.
3. Add the cubed eggplant and saute. When it turns slightly translucent, add the curry paste (use less than whole can if you don’t want it to be too spicy).4. Saute the curry paste for one minute, allowing it to become fragrant. This step is VERY IMPORTANT. You must saute the curry paste in oil first, to open up the spices.
5. Add in the Kaffir Lime Leaves and some basil and saute for another minute.
6. Add in the coconut milk and stir to incorporate and de-gllaze the pan. Use a spatula to scrape up all the good browned bits from the fond created by the chicken and the eggplant saute.
7. Add in potatoes, palm sugar and fish sauce. Turn the heat down to low and let it simmer for at least 20 minutes. The longer you let it simmer, the more the flavors will develop (at the cost of texture — but you can always add more eggplant later). Serve with Jasmine rice.
I cooked this at low heat for about an hour. This recipe also recommends browning the thin slices of eggplant to use as decoration. My decorations didn’t come out as beautifully but maybe you will have better luck!
September 3, 2009
aaaahh yes, reminds me of the delicious food i just had during my trip to thailand… too bad i didn’t take enough photos of all my meals!! this looks delicious, kudos for doing such a great job!!