Thai Green Curry Recipe: Our Jiffy Version
Do you ever get tired of eating the same thing: pasta, grilled fish or sautéed vegetables? You are not alone. There does come a time when you may eye the nearest Chinese takeaway or aim for an Indian, Japanese or Thai joint. You may be surprised to know that many of the conventional recipes that you find in these restaurants are very easy to prepare at home. And the advantage then is that you can make these dishes healthier by controlling the amount of oil, by steaming instead of frying, and in general by using fresher ingredients.
I accordingly present the classic Thai Green Curry recipe (as adapted for my tastes in my home).
Green Thai Curry-Our Home Style
Boneless Boiled Chicken Breast-1 (cut into small pieces)
Lady fingers/Okra-a few
Aubergines-1 small (cut into bite size pieces)
Green Thai curry paste-1 tablespoon
Coconut milk-1 cup
Salt to taste
Cooking Oil-1 teaspoon (for lady fingers and aubergines)
Cooking Oil-1 teaspoon (for cooking)
Boil the chicken and cut into bite size pieces.
Wash the lady fingers/okra and aubergines well.
Keep the lady fingers whole but cut the aubergines into bite size pieces.
Sauté the vegetables first:
Put the wok on fire.
Add one teaspoon cooking oil.
When the oil warms up, add the lady fingers and cut aubergines.
Stir well for a few minutes and let it cook a little.
Remove the vegetables from the wok.
Now make the Thai Green Curry:
Add another teaspoon of oil, in the same wok.
Add the Thai Green Curry paste and stir well.
Add the coconut milk and the chicken, lady fingers and the aubergine. Boil well. Taste the curry and see if you need to add a little salt.
Your Thai Green Curry is ready.
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
(Recipe from “Healthy Cooking In A Jiffy: The Complete No Fad, No Diet Handbook”.)