I love a good Thai green curry, but I only rarely eat it in Thailand, because I usually prefer lighter dishes in the heat. The curry is perfect for the cold Scandinavian winter months, so when I found this recipe while browsing though the posts on my old blog, I thought I would share it with you.
Most of the ingredients are available in larger grocery stores, and the vegetables in the soup can be substituted with others of similar taste and texture without doing any harm to the overall appearance of the dish. In my recipe, I’ve used sweet red bell peppers, which you wouldn’t find in any authentic dish in Thailand. I’ve added it because I like the flavor and because the Thai bird’s eye chili, which would be a more authentic substitute, is too spicy for most people to handle.
INGREDIENTS (enough for 2 persons):
1tbsp green curry paste
1tbsp cooking oil
1 can of coconut milk
250 g chicken breast
2 baby corn
2 mini zucchinis
1 red bell pepper
4 kaffir lime leaves
Fresh sweet Thai basil
Chop the mini zucchinis, the bell pepper and the baby corn longitudinally, then chop them lengthwise once or twice, so you end up with nice, not too small pieces.
Then you remove the stalk from the lime leaves and tear the leaves into pieces before you switch to a different cutting board and cut the chicken into slices (about 1cmx3cm).
Heat the oil in a pan or a wok and fry the green curry paste for 1 minute. It will bring out the flavors of the curry paste and give the oil a nice green color.
Add the coconut milk while stirring and bring to a boil. Lower the heat a little and then add the chicken. Boil for 3-5 minutes and then add zucchini, bell pepper, baby corn and kaffir lime leaves. Let it all simmer for an additional couple of minutes and voila, the curry is ready.
Add fish sauce, if the curry lacks salt and add sugar if the curry is not sweet enough (usually 1 tsp. of fish sauce and 1 tsp. of sugar will do).
Garnish with coarsely chopped fresh Thai basil (the sweet one) and serve with a bowl of jasmine rice.