Thai Green Curry

Thai Green Curry in 30 minutes made by freshening up store bought curry paste!

INGREDIENTS

• 4 – 6 tbsp Thai Green Curry Paste
• 2 large garlic cloves, minced
• 2 tsp fresh ginger, finely grated
• 1 tbsp lemongrass paste
• 2 tbsp vegetable oil
• 1 cup (250ml) chicken or vegetable broth
• 1 can (400g) Coconut milk, full fat
• 1 – 2 tsp fish sauce
• 1 – 2 tsp white sugar
• 1/8 tsp salt
• 6 kaffir lime leaves , torn in half 
• 350 g chicken thigh , skinless boneless, sliced
• 2 Japanese eggplants, , small, 1cm / 2/5″ slices
• 1 1/2 cups snow peas , small, trimmed
• Juice of 1/2 lime
• (optional, but recommended) Thai basil or cilantro/coriander
• (optional, but recommended) Green or red chillies slices
• Steamed Jasmine rice

HOW TO MAKE THAI GREEN CURRY

1. Heat oil in a heavy based skillet or pot over medium high heat.
2. Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly dries out,
3. Add chicken broth and coconut milk, mix to dissolve paste.
4. Add 1 tsp fish sauce, 1 tsp sugar, no salt.
5. Add kaffir lime leaves. Mix then bring to simmer.
6. Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
7. Add eggplants, cook 5 minutes until soft.
8. Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
9. Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that’s how it’s should be. DO NOT keep simmering – sauce will darken.
10. Serve curry over jasmine rice with garnishes of choice.