I recently went to a Thai cooking course in Thailand where I learnt how to make this worldwide-celebrated dish, the right way. It turns out that there a number of vital ingredients in a traditional Thai red or green curry sauce; the curry paste (Traditional Thai Red & Green Curry Paste); coconut cream, and sweet basil. I have previously always made south-east Asian curries using coconut milk, and I cannot tell you what an amazing difference using coconut cream makes to the consistency and flavour of the curry.

Seriously, life changing. Armed with my new-found knowledge I have since proceeded to make what I consider to be some of the best Thai red and green curries I have ever tasted. This recipe is so quick and easy to make that you will honestly be taken aback by how little time it takes to create something so unbelievably delicious.

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Traditional Thai Red or Green Chicken Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 1 person
Ingredients
  • 150g chicken
  • 1 tbsp of my Traditional Thai Red & Green Curry Paste
  • 6 ½ tbsp coconut cream
  • 50g Asian eggplant
  • ½ red pepper
  • 1 large kaffir lime leaf
  • 10 green peppercorns
  • 1 bunch sweet basil
  • ½ tbsp finger root
  • 1-2 tbsp fish sauce (personal taste)
  • 1-3 tbsp white sugar (personal taste)
Method
  1. Wash & dice the chicken.
  2. Fill a bowl with water and add salt.
  3. Chop the Asian eggplants into quarters and add to the salt water, to prevent them turning brown.
  4. Chop the red pepper and finger root into thin, short pieces (roughly 0.5cm by 2cm).
  5. Remove the kaffir lime leaves, sweet basil and green peppercorns from their stems.
  6. Add the curry paste and half of the coconut cream (3 ½ tbsp) to a saucepan.
  7. Cook the liquid over a medium heat and keep stirring until it thickens.
  8. Once thickened, add the chicken and add hot water to just cover the chicken. Allow to simmer.
  9. Wash the miniature eggplants and add to the saucepan.
  10. Add the red pepper, finger root, kaffir lime leaves and green peppercorns to the saucepan.
  11. Taste the curry; add sugar for sweetness & fish sauce for saltiness, and check the eggplants are softened to your personal taste.
  12. Turn off the heat and add the remaining half (3 tbsp) of coconut cream and the sweet basil.
  13. Enjoy!