Sweet Thai Green Curry
The name “green” curry derives from the color of the dish, which comes from green chillies. The “sweet” in the Thai name (wan means ‘sweet’) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”.
70g green curry paste
400ml coconut cream
350g chicken breast (sliced)
2 Tbsp vegetable oil
100 ml of chicken stock (or water)
5 Thai aubergines (or 1 small purple eggplant)
1/4 cup of baby aubergines (optional)
1-2 serrano chilies
2 kaffir lime leaves (optional)
1 handful of Thai sweet basil leaves (optional)
1/2 Tbsp sugar
1 Tbsp BE fish sauce
How to Make
Heat 2 Tbsp. of VG oil in a sauce pan and stir-fry the Blue Elephant Green Curry Paste until aroma develops and lower the heat.
Add half of the coconut cream, stir and bring to a boil.
Add the remaining coconut cream and 100ml of water or chicken broth. Bring to a boil.
Add the chicken then then the vegetables.
Season to taste with fish sauce and sugar.
Simmer until cooked through and garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.