21 May

Thai green curry

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I began my culinary quest more then twenty years ago. One of my greatest passions in life will always be traveling through different countries to study their cuisine and culture. My favorite places where I have learned to cook has definitely been throughout Mexico, Morocco, and Thailand. Thailand especially because I’m such a fan of their cuisine and especially their culture. One of the greatest places on Earth.
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Nothing can compare to learning a countries cuisine by going there and immersing yourself into their way of life. Seeing how their local home grown ingredients are cultivated and used. No matter who cooks it, or where you get it, the food will never be the same as compared to where it originated from.
Small-Thai-eggplantsFor authenticity it will of course be best to use Thai eggplants. They can be easily found at most Asian markets. You can add any vegetable you would like. Carrots, zucchini, cauliflower, and fresh green beans work wonderfully
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Thai food is super healthy for you because of  it’s emphasis on only using fresh unprocessed ingredients. This dish is extremely rich in vitamins and healthy fat from the coconut milk. Coconuts fatty acids are primarily saturated fats. It’s known to help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke. The chilis are great for your digestion and palm sugar is a healthy natural unprocessed sugar. This dish is delicious, easy to make, and as authentic as it gets. I used chicken but you can easily use beef, pork, or vegetables with delicious results.
green curry
Yields: 2 servings

Ingredients

1 1/2 tablespoons coconut oil

2 tbsp green curry paste 

8 oz chicken breast, cut into bite-sized pieces

1/2 cup coconut milk

1/2 cup water

1 cup chopped eggplant

5 kaffir lime leaves, lightly bruised

2 red chilies, julienned

1 tbsp fish sauce

1 tbsp  palm sugar (preferred)

1/4 cup Thai basil leaves

Directions 

1. In a medium pot over medium high heat, saute curry paste until fragrant and aromatic. About 2 minutes.

2. Add chicken and stir to combine to coat the chicken with curry paste. Continue to saute for 1 minute.

3. Add the coconut milk, water, and bring to a boil.

4. Add the eggplant, kaffir lime leaves, and chili. Simmer over low heat until chicken is cooked and sauce has slightly thickened. About 10 minutes.

5. Add the fish sauce, sugar, basil leaves and mix to combine. Serve immediately with steamed rice.

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