Now that you are all equipped with your homemade Thai Green Curry Paste, how about a tantalizingly exotic quick dinner idea? If you froze cubes of your Green Curry Paste, just pop out two the night before you want to make this delicious meal to defrost in the fridge.
If you can get your hands on Thai eggplants, great!! Just make sure you wash them very well before using. Otherwise, regular black eggplant and large green peas will work perfectly in this recipe.
In Thailand, the people have the luxury of using FRESH coconut cream and milk. What exactly is the difference between coconut water, coconut milk and coconut cream?
OK, Here’s the deal:
- Coconut water is the liquid that is inside the core of a young (green) coconut. In Thailand, the people just cut a hole in the top of the coconut and pop in a straw for a pure refreshing taste of the tropics. Better than any “sports drink” for a re-charge if you ask me. The flesh of a young coconut can also be eaten with a spoon.
- Coconut cream is made by pressing the flesh of a coconut that has matured (brown) before harvesting. This results in a thick and luxuriously creamy white nectar that is basically food fit for a KING.
- Coconut milk is made by pressing the flesh of a mature coconut a second time which creates a more watery skim milk textured coconut liquid.
Typically, us Westerners get our coconut milk from a can. However, the stuff that comes in that can, though labeled as coconut milk is actually thick coconut cream!
An authentic Thai recipe that calls for 1 cup of coconut milk is really calling for 1/2 cup of that creamy liquid and 1/2 cup of water. No wonder many Western Thai dishes are so heavy and high in calories. This is not the case in Thailand! and its not the intent of authentic Thai cooking.
My Green Curry Chicken recipe measurements have been adapted to use the canned coconut “milk” and so there will be none of that greasy heavy outcome to this delicious authentic Thai cooking!
Green Curry Paste could also be store bought if you don’t have the time (or desire!) to make your own. So, besides Green Curry Chicken, what else would you make with Green Curry Paste? Let me know in the comments!
- 2 large boneless skinless chicken breasts cut into bite size pieces
- 1 teaspoon vegetable oil
- 2 tablespoons green curry paste
- ½ cup coconut milk from the can
- ½ cup coconut milk from the can mixed with ½ cup water
- 3 Thai eggplants, cut into fourths (substitute 12 bite size chunks of eggplant)
- ¼ cup baby eggplants (substitute green peas)
- 2 kaffir lime leaves, fresh (substitute 4 dried leaves)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (substitute brown sugar)
- ½ cup Thai sweet basil leaves
- fresh sliced red chili for garnish
- To slice the chicken into bit size pieces "Thai style", lay the chicken flat on your cutting board and press down on it with the palm of your hand. Holding your sharp knife in the other hand, cut into the chicken lengthwise creating smaller pieces. Repeat until you have bite size pieces. This creates "beautiful" chicken pieces according to Thai tradition.
- In a heavy bottomed pan over medium high heat, heat the oil.
- Sauté the green curry paste until fragrant, about 2 - 3 minutes stirring constantly.
- Turn the heat down to medium and gradually add the ½ cup of coconut milk in 3 batches cooking for 1 minute in between each addition and stirring constantly.
- Add the chicken and the eggplant and stir fry until the chicken is a little more than halfway cooked.
- Add the coconut milk mixed with water and simmer until the chicken is cooked through, about 5 minutes.
- Add the sugar, fish sauce, basil leaves, kaffir lime leaves and red chili slices. Stir to combine and turn off the heat.
- Serve with rice and a side vegetable or salad.