Quick and easy

“Is a Central Thai variety of curry. A green curry originating from Thailand, the reason for it’s name is because of the colour of the curry paste. Based from green chillies and coconut milk.”

My mom’s Thai friend from when I used to live in Mauritius used to always make Thai green curry, knowing very well how much my brother and I loved her dish. Whenever she would make it, she would call the house to let the family know that she was on her way to drop off a big tupperware, it was so big that we ended up eating the dish for 3 straight meals in a row.

You will need:
A packet of chicken
1 onion
6 garlic cloves
A piece of galangal
2 fresh lemongrass
1-2 tablespoon cumin powder
2-3 tablespoon coriander powder
1 tablespoon of belachan
A few coriander with roots (preferably green)
A handful of green chillies
1-2 tablespoon palm sugar/brown sugar
1-2 tablespoon fish sauce
1 tin of coconut milk
1 packet of french beans
1 eggplant/aubergine

Start by making the paste by blending together the onion, garlic, galandal, lemongrass, cumin powder, coriander powder, belachan, coriander with roots, green chillies and palm sugar. In your wok, add vegetable or canola oil and fry the chicken pieces on a medium to high heat, add the paste till there is an exotic aroma. Add the coconut milk and fish sauce and leave to simmer on low heat till sauce thickens. If it lacks seasoning, add more fish sauce if needed. Cut the eggplant into big cubes and trim off the ends of the french beans before adding it into the green curry, leave to cook between 35-45+ minutes, then serve the green curry with jasmine garnished with coriander and cut with a mango salad, bringing you the true thai experience.