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Thai Green Curry Recipe

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This recipe for Thai Green Curry, by , is from The Moore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Weena Kabkrathok


Meat of Choice - sliced thinnly
Coconut Cream - 1 small package
2 T. Vegetable Oil
Thai Basil
Palm Sugar
Fish Sauce
Green Curry Paste
Thai Eggplant
Chilies to taste

Heat oil in a wok or saucepan
Add about 2 spoons of curry paste.
Cook 10 minutes on low heat.
Add meat and stir.
Cook another 10 minutes on medium heat
Add Thai eggplant and cook 5 minutes.
Add coconut cream, fish sauce, palm sugar and Thai basil.
Bring back to the boil and then turn off heat.
Add chilies to taste
Serve with rice.

Personal Notes:
Personal Notes:
A Weena recipe. She even cheats a bit and makes it with pre-made green curry paste. The packs can be found in most good grocery stores. Thai eggplant is hard to find outside of Asia. You can substitute with peas or just leave them out. For the meat you can use chicken, beef, pork or fish but we find chicken works best.




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