Thai Style green Curry

Pane-Bistecca

This Thai-style green curry isn’t quite authentic, but it’s similar and made with whatever ingredients I found in the fridge.

I love Thai curries—actually, I love all kinds of curries; they’re right up my alley. But Thai curries are lighter, less greasy, and less heavy than Indian and Indonesian ones. And I love coconut milk—it makes the curry taste so delicate and creamy, just the way I like it!

I still had all kinds of vegetables in the fridge, and this curry was the perfect excuse to use them up!

Prep time

20 min

Cooking time

45 min

Portions

Total time

1 h 5 min

Ingredients

4 Chicken Breasts
1 Sweet Potato
1 Potato
8 round Eggplants
1 Handful Cauliflower rosettes
4 Gloves of Garlic
1 red Onion
1-2 red Chilis
2 cm Ginger
400 ml Coconut Milk
1 Handful Thai Basil
2-3 tbsp green Thai Curry Paste
½ tsp Turmeric
½ tsp Chili
2 tbsp Coconut Oil

Instructions

Step 1

Cut the chicken breasts into cubes. Cut the sweet potato and potato into cubes as well.

Step 2

Finely chop the garlic, chili peppers, ginger, and onion. Cut off the stems of the eggplants and quarter them.

Step 3

Heat the coconut oil in a pot and sauté the garlic, onion, chili peppers, and ginger until just softened. Then add the meat and brown it well.

Step 4

Next, add all the vegetables, sauté briefly, and pour in the coconut milk. Now add the spices, basil, and curry paste. Mix well and let simmer for 30 minutes, stirring frequently.

Step 5

Meanwhile, cook white rice and, if desired, fry a few plantains. Serve the curry with these.

Notes

Here are more Curry Recipes

Thai Style green Curry