Red curry, yellow curry, and green curry. Let’s go for green curry today.
Curry appear more often on the stove when winter arrives. It is as comforting as a stew for me. The spices and the heat are wonderful to chase the seasonal blues away, at least for a meal.
To avoid lengthy time and laborious procedures in making green curry from scratch, a good quality green curry paste at hand is nothing to be embarrassed about. Spend about 25 minutes on this, instant gratification is upon your stomach.
Ingredients (Serve 2)
- 400 g of chicken breast, cut in bite size, seasoned with salt
- 1 stalk of lemon grass, bruised and bashed
- 2 cloves of garlic, chopped
- 6 birds eye chilli (green), chopped
- 1 tbsp of brown sugar
- 2 tbsp of fish sauce
- 500 of water OR coconut milk
- 3 – 4 tbsp green curry paste of good quality brand (~350ml, I purchased one by the name of Lotus in Asia Market or from scratch)
- 1 normal aubergine OR Thai small aubergines
- 1 bunch of fresh coriander leaves for garnishing
- Prepare the chicken breasts and aubergine in chunk size.
- Heat up a wok / deep pot with a few good drizzles of light veg oil.
- Toss in chopped garlic and lemon grass to stir fry until the aroma is released.
- Add in green curry paste to stir fry until fragrant.
- Now, add in water or coconut milk, mix even with the spice paste until smooth.
- Add in chicken breasts to be cooked in the spice broth for a while.
- Then, add in aubergine chunks and chopped green chillies.
- Season now with fish sauce and brown sugar.
- Turn the heat down, lid on. Let the ingredients simmer through until chicken is cooked and aubergine is tender.
- Garnish it with coriander leaves. Serve it hot with steamed rice.