As summer gradually transitioned into autumn, there was a bittersweet feeling in the air. The days grew shorter, and the evenings cooler, signaling the inevitable farewell to the tropical plants in our garden. Among them was a Thai eggplant plant that had thrived throughout the summer.
Watching the seasons change had become a cherished ritual in our household. Every year, we eagerly planted these exotic vegetables, knowing that their time in our northern climate was limited. With the first hint of cooler temperatures, we knew it was time to prepare for the inevitable.
Now, let’s turn these delightful vegetables into a mouthwatering dinner. For tonight’s meal, I’ve chosen a delicious and easy-to-make Green Curry. In this recipe, I am using store-bought green curry paste is a convenient and time-saving option for this recipe. It allows you to whip up a delicious Chicken Green Curry without the need to prepare the paste from scratch. However, if you’re interested in making the green curry paste from scratch in the future in a separate blog. For now, let’s focus on creating a mouthwatering Chicken Green!
Green Curry is a Thai classic that perfectly complements the unique flavors of the Thai eggplants. The creamy from coconut milk, aromatic green curry sauce paired with the tender pieces of chicken and our freshly harvested eggplants is going to make your dinner complete. Also, you can packed the leftover for lunch box!
Tips for this recipe:
- Adjust the spiciness to your liking. I enjoy spicy food, so I use two packs of curry paste. This can be tricky, as you should add it gradually, depending on your spice preference. Typically, when I’m cooking for my European friends, I only use half a pack of curry paste for a pot of 500g of meat.
- Make sure to add each new ingredient, especially the seasoning, when the broth is boiling.
- For this recipe, use chicken thighs instead of chicken breast for a juicier result. However, you can also use any part you prefer
- If you plan to use Thai eggplant, make sure to soak it in salted water after cutting it. This will prevent the inside from darkening and will keep it looking fresh and beautiful.
Ingredients knowledge:
When cooking with unfamiliar ingredients, Google can be a helpful resource. However, it’s worth noting that a search for something as simple as “Thai eggplant” can yield multiple results. To avoid confusion, I consider including pictures for reference.
- Thai Eggplant: I highly recommend purchasing Thai eggplant from an Asian grocery store. Its flavor and texture are incredibly satisfying, as it absorbs the curry broth and offers a sweet flavor. If Thai eggplant isn’t available, you can use courgette/zucchini as a substitute. While it won’t replicate the exact taste of the green curry I prefer, it can be a suitable alternative.
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- Thai Sweet Basil: This ingredient adds a delightful aroma to your curry. While it’s often sold out in Asian shops, if you can find it, I recommend including it. However, if it’s unavailable, your curry will still be delicious without it.
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- Mini Eggplant: These tiny eggplants can be slightly bitter. They are optional, and omitting them won’t significantly alter the flavor of your curry. If you choose to include them, be aware that they won’t turn your curry into a bitter broth.
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Optional: you can add potatoes!! It is delicious!!
Chicken Green curry
Ingredients
Instructions
- Prepare the ingredients:
Cut the chicken into bite-sized pieces. Ensure that you wash and cut the eggplant into bite-sized chunks (quarters work well) and soaked it in salt water. Additionally, pluck the basil leaves one by one. - Cook the Curry:
In a big pot/pan or your Dutch oven, add half of the coconut milk. Bring it to a rolling boil. Then, add the green curry paste and cook for a couple of minutes until it becomes fragrant and begins to boil. - Chicken and broth:
Add chicken in the pot and stir it well. wait till the chicken is half cooked or you can see the oil coming to the top of the broth. then add the rest of the coconut milk in. When the broth is boiling after adding the remaining coconut milk, DO NOT DISCARD THE PACKAGING! Fill the empty coconut milk can with water and shake it. Repeat this process twice, then let it cook for 15-20 minutes. - Seasoning:
After bringing it to a boil once more, add the fish sauce, stock powder, and sugar to the pot. Stir to combine. - Vegetables:
Add the eggplant and Bambooshoot (every solid vegetable e.g. Courgette orpotatoes) in the pot and cook until soft. - Final touch:
Add the Thai sweet basil and bell pepper for the last 5 minutes of cooking.![]( "Chicken Green curry")
- Serve:
Serve your chicken green curry hot with steamed jasmine rice or rice noodles.
