Green Thai Curry

This was our ward cooking club last month and it was SO good!! Specialty ingredients but really good.

This is a spicy dish, but Ami said you can use more or less of the green curry paste, depending on how spicy you want your meal. She used 2 Tbs for our meal (which still had plenty of zing!), but she usually uses 3 Tbs for her husband.

Thai Green Curry with Chicken

1 lb boneless, skinless chicken thighs
2 fresh lemon grass stalks
1 1/2 Tbs vegetable oil
2-3 Tbs green curry paste
3Tbs finely diced shallots
3 Tbs coarsely chopped garlic
1 tsp finely chopped ginger
2 tsp lime zest
1 Tbs fish sauce
2 tsp sugar
1 tsp salt
8 oz eggplant cut into chunks
1 can coconut milk
3 Tbs water
small handful of fresh cilantro leaves
large handful of basil leaves (Thai)

Cube chicken- 1 inch pieces. Peel lemon grass and chop finely. Heat the wok and add the oil. Add green curry paste and stir fry for 2 minutes. Add the chicken and coat it well.

Green Curry PasteCooking the chicken with the green curry paste

Add lemongrass, shallots, garlic, ginger, lime zest, fish sauce, sugar, and salt. Stir fry for another minute.

The bottle of Fish Sauce

Add eggplant and pour in the coconut milk and water. Turn the heat to low and simmer for 15 minutes or until the chicken is cooked through.

The chopped eggplantThe eggplant and chicken before adding the coconut milkCan of Coconut Milk

Simmering for 15 minutes

Add cilantro and basil leaves; give the mixture a good stir and serve at once. Serve over rice; Ami serves it with jasmine rice, which has a wonderful flavor.