My family enjoys eating at a locally owned Thai restaurant not too far from our home. We have been eating there for several years, but just a few days ago the owner Jez gave me a peek at the ingredients they use. It was a big deal because I have been trying to replicate my favorite entrée, Thai Green Curry Chicken, at home with no success, until now. Once I made the Thai Green Curry Chicken recipe using Mae Ploy Thai Green Curry Paste
Thai Green Curry Chicken Recipe
When planning to serve rice with this recipe it is best to put the rice on before beginning the Thai Green Curry Recipe. Combine two cups rice with three cups water to a pot. Stir and bring to a boil. Once at a boil cover pot with a snug lid, turn the heat to low. Let simmer covered for 20 minutes. No peeking and no stirring or you may end up with mush. After 20 minutes remove the rice from the heat and fluff with a fork, let stand for a few minutes then serve.
Ingredients
- 2 chicken breast
- 2-3 tbsp oil
- 5 small Thai eggplants or 1 to 2 Japanese eggplants
- 3 – 3.5 tbsp Mae Ploy green curry paste
- 1 can Mae Ploy coconut milk
- small can bamboo shoots (drained)
- 1 tbsp fish sauce
- 1-2 tbsp brown sugar
- bay leaves
- ¼ cup fresh Thai sweet basil
Method
1 Cut two chicken breast into bite sized pieces. Heat a bit of oil in a pan until hot; add the chicken. Cook till done then remove from the pan.
2 Japanese eggplant is readily available at my local grocery store, it taste great so I don’t bother trying to hunt down Thai eggplants. While the chicken is cooking cut up the eggplant. I enjoy eggplant so I add more than the average person might; there is no science here only preference. Add a bit of oil to a pan, once hot add the eggplant. Once the oil is absorbed add a bit of water to the pan for the eggplant to absorb. This helps the eggplant cook through to the middle.
3 How much Thai green curry paste is used is personal preference, the more used the stronger the flavor and the hotter the sauce will be. I like a stronger flavor and a bit of heat so I use 3.5 tbsp, sometimes more. Add the Thai green curry paste to a hot pan and add half a can of coconut milk. Bring to a slight boil, stir in the remainder of the coconut milk, the fish sauce and the brown sugar.
4 Add in the cooked chicken, eggplant and bamboo shoots. Add a few bay leaves and the fresh Thai basil. There have been times when I have not had any basil on hand so I skipped it. It is not essential but it does enhance the flavor. Let the curry sauce simmer on low while the flavors meld.
5 Serve with the rice.
Final Thought, May Ploy also carries Thai Red Curry Paste
My next mission is to try the Mae Ploy Pad Thai Sauce
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