Thai Green Curry

This recipe is for cheaters. =p Or as I call them- busy culinary folks, who refuse to eat instant meals yet do not exactly have the time to grind peanuts and do everything from scratch.

Thus brings us to the wonderful world of ready-mix sauces =)

There are quite a few options of Thai Green Curry pastes available at the local grocery, and I've tried most of them- mixing them up with either chicken, pork or just veggies. They're basically similar to each other. But most, if not all, are SPI-I-I-ICY. Might be good if you like 'em hot, but careful if you're not a big fan of chili. And if that's the case, just put half pack first, then adjust to taste. You can easily add coconut cream and other spices to make this dish as incredible and full-flavored. Get the recipe after the jump =)



Thai Green Curry
What you need:
3 pcs Chicken Breast fillet, cut into strips- season with salt and pepper
1 Eggplant, sliced
1 Bell Pepper (Big), julienne
2 whole tomatoes, cut to quarters
2 Onion bulbs, sliced
1/4 C Basil leaves
2 C Coconut Cream
3 Tbsp Fish Sauce (patis)
1 Tbsp Sugar
1/2 - 1 packet Thai Green Curry paste mix
Lime wedges

What to do:
1.Heat skillet until very hot. Add oil. Saute onions until translucent, add in chicken. Cook until it changes color.
2. Add in eggplant. Add more oil if needed. Cook until eggplant becomes soggy.Add in basil leaves.
3.  Add in coconut cream, fish sauce and sugar. Mix and allow to simmer for a few minutes.
4. Add 1/2 pack of the green curry paste. Taste.
    *If you feel your audience can take the heat, use up the whole pack.
    **If not, add more coconut cream and chicken boullion.
5. Add in tomatoes, cook only it softens.
6. Serve with lime wedges over a bed of warm rice.

Enjoy =)
abbey