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If you’re not tired of Thai curries, here is another one for you – green curry. I am so into the Thai curries lately after I started off with panang curry and then red curry. The green curry is hotter than panang curry and it tends to be as hot as red curry. The names of most Thai curries are derived by their colors such as red curry and yellow curry. So does the green curry.

The cooking method of green curry is similar as the previous Thai curries. No fancy skills are needed for this dish. You might need to know the right ingredients to go well with the curry. Eggplant is always a good ingredient to go with Thai curries or some Asian curries. I used it in the green curry this time together with green bean. The result was great and it was cooked as yummy as those in Thailand.

Ingredients:

1 piece of skinless chicken breast (sliced)
1 medium eggplant (cut into pieces)
5-6 green beans / French beans (cut into 2-inch lengths)
1 potato (cut into small cubes – optional)
2-3 red chili peppers (sliced)
3-4 kaffir lime leaves
Few basil leaves
3 tbsp green curry paste (Mae Ploy)
2 cups coconut milk
1/2 cup water
1 tsp sugar
1 tbsp fish sauce

Cooking Method:

1. Heat up a pot with 2 tbsp cooking oil. Add in the curry paste and stir with medium heat for 2 minutes.
2. Pour in the 1 cup coconut milk and keep stirring until the curry paste is dissolved.
3. Add in another cup coconut milk, chicken meats, eggplant, green beans and potato (optional). Simmer for 15 minutes.
4. Add in red chili peppers, kaffir lime leaves, sugar, fish sauce and water. Simmer for another 10 minutes or until the vegetables are tendered.
5. Dish up and dress with basil leaves before serving.