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Thai Green Curry with Chicken

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May 20, 2014 / Thai / By
Seus Kudueramae

I have recieved this recipe from one of the Chefs at Sailors Thai Sydney. I just love the way he explained his recipe badly (full of acting and spices!!) Last time I cooked I had to make sure I followed every single trick that he gave to me. The best thing of living in the city like Sydney is that I can get all the ingredients in Thai Town. If you wanna cook this, make sure you have the right ingredients.

Ingredients:

Chicken Thighs 1.5 kg. 

Thai apple eggplants 1/2 kg 

Pea eggplants 1/2

Thai sweet basils 1 bunch

Green curry paste 1 tbs (preferred Mae Ploy)

Coconut cream 1000 ml (preferred Aroi D)

Corriander seeds 1 handful

Fresh tumaric 1 (size of thumb)

Vegetable oil 1-2 tbs

 

Sauce ingredients:

Palm sugar 1-2 tbs or to taste

Fish sauce 1 tbs or to taste

 

Method:

1. Coarsely grind corriander and tumaric in a mortar. (leave it on the side)

2. Heat up the saucepan then add oil, curry paste , mixed corriander and tumaric (stir for 4 min till you smell the aroma from the spice)

3. Add 300 ml of coconut cream (stir with the paste till the oil split from the paste)

4. Add Chicken thighs (stir them till checken 80% cooked)

5. Add the rest of coconut cream

6. Add apple eggplants , pea eggplants

7. Season the curry with palm sugar and fish sauce

8. Add Thai sweet basil at the end.

 

 

N/A

Country: Australia

Province/State: New South Wales

City: Kensington

Address: N/A

Zip/Post Code: 2033

Location Tips: N/A

Phone: N/A

Website:N/A

Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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