Thai Green Curry
My brother gave me a packet of Thai Green Curry back from his recent trip to Thailand and I was both a little excited and dismayed. Excited, because I’ve never cooked green curry before and dismayed, because, where was I going to get fresh ingredients to cook Thai Green Curry?
Then I went to Giant @ Parkway and chanced upon THIS:
Pea Eggplants, Eggplant Green and Eggplant TURTLE??
Immediately, I knew I had to get them. I mean the ‘turtles’ look like mini watermelons! I was just itching to cut them open and see if they were also red inside.
So there, I had fresh ingredients and I was happy.
100g Thai Green Curry Paste
Chicken breast meat, cubed
350g coconut cream
Kaffir lime leaves
Some sweet basil leaves (preferably fresh)
1 tbsp Palm sugar
1 tbsp fish sauce
3 tbsp vegetable oil
Sliced red chilli (optional)
Wash all eggplants thoroughly. They seem susceptible to worms! I found two tiny live ones on a pea eggplant. Sorry to spoil your appetite… (And I hope B is not reading this now. He enjoyed the curry so much last night. Heehee…)
1) Heat the vegetable oil and add in curry paste. Stir-fry till fragrant.
2) Add coconut cream and some water. Boil till the oil surfaces.
3) Add chicken and kaffir lime leaves. Bring to a boil.
4) Add eggplants, fish sauce, water and sugar.
5) Bring to a brisk boil and simmer for an hour or till the eggplants are soft.
6) Garnish with basil leaves and sliced red chillis.
7) Serve hot with steamed rice (and an accompanying clear soup, if you like!)
This was my accompanying soup, Chicken Soup with Bittergourd and Pineapple.
What a scrumptious blend of sweet and savoury!
I love Thai food!! It’s always so spicy and aromatic!:)
And no, Turtle Eggplants are not red inside.