I always miss Thailand. Every time I see a photo of a beach, I miss Thailand. Every time I walk into an Asian market, I miss Thailand. Every time it’s slightly hot and humid outside… I miss Thailand. No other place in the world has made me feel so out of my comfort zone and yet so comfortable. No other place has made me feel so… foreign. And no other place has had such incredibly delicious food.
We were lucky to take a cooking class in the northern mountain city of Chiang Mai, and in the two years since we visited, we have made many of the dishes that Vannee gave us. This recipe for green curry has turned into our “go-to” dish when we have extra veggies in the fridge and little time to cook. I hope that after trying the recipe, my readers realize how accessible Thai food can be. One trip to an Asian market will have you stocked up on your ingredients for months!
* I slightly adapted this recipe to account for the difference in fish sauce and coconut milk that we get in the U.S.
** Don’t know the difference between red and green and yellow curry? Check out our article which breaks down the differences!
Green Curry with Chicken and Eggplant
(Gaeng Kiaw Wan Gai)
You will need:
400 grams chicken, sliced thinly
3 tablespoons green curry paste (check out the photo to the right for the brand I recommend, Mae Ploy)
2 1/2 cups coconut milk
2 tablespoons cooking oil
2 Kaffir lime leaves
1 1/2 tablespoons palm sugar
150 grams eggplant, cut into bite-sized pieces
1/4 cup basil leaves
2-3 Thai chilies, cut into strips
1. Separate the coconut cream from the coconut milk. Do this by gently opening the coconut milk and spooning off the top layer of cream (aka, the most delicious stuff on the planet, as far as I am concerned!). The watery liquid leftover is the coconut water.
To do this correctly, make sure that you do not shake your coconut milk. If you did, let it sit in the fridge for a while. The cream and water will separate in an hour or so.
2. Heat the oil in the wok and then cook the curry paste in the oil. You will cook the paste for longer than what you might think is necessary: cook it until the paste begins to separate into fragments. Add some more oil if you need to and cook until you feel like it is about to burn. Trust your instincts! 🙂
3. Slowly add the coconut cream and mix it with the curry paste. Cook until the mixture has an oily sheen.
4. Add the chicken and cook until the chicken turns white (but not until it is browned). Add the coconut water (the remaining liquid after you separated it from the cream), eggplant, and palm sugar. Bring to a boil.
5. Add the basil, chilies, and kaffir lime leaves.
Serve immediately with rice.
Thanks again to Vannee and Classic Home Cooking School for an incredible experience and a lifetime of recipes! To hear more about our experience, (and to read an incredible Bananas in Coconut Milk recipe), check out our article about our Thai cooking class. To book a class on a trip to Thailand, visit Vannee’s website or check out her Facebook page.