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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Thai Green Curry from Alex and Thom's Travels Recipe

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This recipe for Thai Green Curry from Alex and Thom's Travels is from The Atkins, The Brewers and More!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Curry paste:
25-30 small green Thai chilies
3 thin slices of galangal, chopped finely (can sub ginger)
2 stalk lemongrass (green top removes), chopped
4-5 kaffir lime leaves, chopped (can sub lime zest)
5 tiny Thai shallots or 2 large shallots, chopped
6-7 cloves garlic
½ tsp salt
½ shrimp paste (can omit)

Dish:
1 cup chicken breast, sliced (or sub shiitake mushrooms)
2 Tbs green curry past from above
4 kaffir lime leaves (torn in quarters) (can sub lime zest)
1 serrano or jalapeño, sliced
6-8 small Thai eggplant, cut in quarters (or sub 1 large, cut into 1 " cubes)
½ cup thai basil leaves (or sub sweet basil)
3 cups coconut milk
1 Tbs fish sauce (or sub soy sauce or Tamari)
1 tsp palm sugar (or sub cane sugar)
Optional veggies: carrots, broccoli, Brussels sprouts, bell peppers or really anything you want!
Serve with rice, cooked to perfection (rinse rice well for best results)
Directions:
Directions:
Put all of the curry ingredients in a porter and pestle, grind until it forms into a paste. (You could also try a food processor)
Heat 1 cup of the coconut milk over low heat, 3-5 minutes or until oil appears on the surface
Add green curry paste and cook for 1-2 minutes
Add chicken (or mushrooms) and cook until done
Add the remaining 2 cups of coconut milk and bring to a gentle boil
Add eggplant, any other veggies, fish sauce, and sugar
Cook for 5 minutes
Turn off heat and add Serrano, kaffir lime leaves, and basil
Serve over rice and enjoy!
Personal Notes:
Personal Notes:
Thom, our friend Charlotte, and I picked up this cookbook up when taking a cooking class in Pai, Thailand. The ingredients are a little different in Thailand and sometimes are hard to find in the states, but check your local Asian market and they should have most of this.
I just love green curry, and this one takes some time but is well worth it. The homemade curry paste makes a lot and can be stored in the fridge for a few months.

 

 

 

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