Thai Green Curry
Exotic Spice Adventure
The seventies were when Australian kitchens started looking outward, when exotic meant exciting rather than scary. I found this recipe in my mother's old handwritten cookbook, dated 1977, tucked between the lamingtons and the pavlova. She'd taken a cooking class at the local community centre, taught by a Thai woman who'd just moved to the neighbourhood. The recipe card is stained with coconut milk and love, the corners worn from being pulled out again and again. Back then, getting Thai basil meant a special trip across town. Now it's everywhere, but the magic hasn't faded — that moment when the curry paste hits hot oil and the whole kitchen transforms into somewhere far away and wonderful.
Ingredients
- 500g chicken thigh, cut into pieces
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- Fresh Thai basil leaves
- 100g bamboo shoots, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 4 kaffir lime leaves
- 1 small Thai eggplant, quartered
- Steamed jasmine rice, to serve
Method
- Heat 2 tablespoons of thick coconut cream (from the top of the can) in a wok or large pan over medium-high heat.
- Add curry paste and fry for 1-2 minutes until fragrant and the oil starts to separate.
- Add chicken pieces and stir to coat in the curry paste. Cook for 3-4 minutes.
- Pour in remaining coconut milk and bring to a simmer. Add lime leaves.
- Add eggplant and bamboo shoots. Simmer for 10-12 minutes until chicken is cooked and vegetables are tender.
- Stir in fish sauce and palm sugar. Taste and adjust seasoning.
- Remove from heat and stir through fresh Thai basil. Serve immediately with steamed jasmine rice.
Nutrition Information (per serve)
520
Calories
32g
Protein
35g
Carbs
28g
Fat