Green CurryCourse: DinnerCuisine: ThaiDifficulty: Intermediate
One of my dearest friends who is an amazing cook and I took a Thai cooking class from a friend of mine who used to own the best Thai restaurant. The food had heart and sole and was prepared with love. It sadly closed years ago. When I met Chef Ibach I was telling her about this Thai restaurant in which she was laughing because I was mentioning favorite dishes of mine. She told me that it had been her place. I told her I ate there almost every week. The green curry and Tom Yum Soup were my favorites. When she told me she was offering a small cooking class that is when I wanted in. It was the best cooking class as it was small and we learned so much. Dishes I know I will continue to prepare for my family. When I made this, my family went crazy with how good it was.
3 Tablespoons oil
2 Tablespoons green curry paste (recipe below)
1 lb boneless chicken breast meat, cut into bite size pieces or use shrimp
1/4 cup coconut milk
3 Tablespoons fish sauce
1/4-1 cup chicken broth
4-5 round Thai eggplant, quartered
1 Tablespoon palm or coconut sugar
1 cup baby spinach leaves
1 cup Thai basil leaves, divided in half
- Heat oil in a saucepan over medium heat, add the curry paste with the coconut cream, and stir frequently until fragrant. Add the coconut milk and bring to a simmer, season with fish sauce and sugar to taste. If sauce is thick, add 1/2 cup of chicken broth.
- In a blender combine, 1/2 cup curry sauce, spinach, and 1/2 cup basil leaves and puree until combined. Transfer back to curry sauce. Mix well. Rewarm.
- In another saucepan, heat the chicken and eggplant, once cooked throughly, after about 5-8 minutes, add to the curry sauce. Simmer everything together for 5-7 minutes.
- Serve over Thai sticky rice in warmed bowls and more garnish of Thai basil leaves.
- Green Curry Paste
- 2 oz fresh green chilies: Serrano or Jalapeño
- 1 teaspoon salt
- 4 medium shallots
- 4 cloves garlic
- 1 oz galangal Thai ginger, thinly sliced
- 3 stalks lemongrass, coarsely chopped
- 4 kefir lime leaves
- 2 teaspoons cilantro stems and leaves
- 1 Tablespoons toasted coriander seeds
- 1 Tablespoon toasted cumin seeds
- 1 Tablespoon shrimp paste
- Green Curry Paste
- In a food processor, combine all ingredients and process to a ground paste, Transfer to a container and store in the refrigerator for 2 weeks or freeze up to two months.
- If wanting red curry, use Red Anaheim chile