A picture of Kap Khun Kha - Authentic Thai Green Curry.

Kap Khun Kha - Authentic Thai Green Curry

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cookpad.japan @cookpad_jp

Shop bought green curry paste became unsatisfactory for me. So I decided to make green curry paste myself.

You can freeze the leftover green curry paste. Divide into small portions and put in a plastic bag to freeze. You can fry straight from the freezer when you use it next time.
- You can make the curry without lemongrass if you couldn't get hold of it.
- Thai curry is different from Japanese curry. It is runny like soup. Also, the flavor won't improve after resting it overnight unlike Japanese curry, so eat it right away. For 2 servings. Recipe by ai_yui

Shop bought green curry paste became unsatisfactory for me. So I decided to make green curry paste myself.

You can freeze the leftover green curry paste. Divide into small portions and put in a plastic bag to freeze. You can fry straight from the freezer when you use it next time.
- You can make the curry without lemongrass if you couldn't get hold of it.
- Thai curry is different from Japanese curry. It is runny like soup. Also, the flavor won't improve after resting it overnight unlike Japanese curry, so eat it right away. For 2 servings. Recipe by ai_yui

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Ingredients

2 servings

10stalks ★Cilantro
2stalks ★Lemongrass
15★Hot green chili peppers
1packet ★Basil
1/2★Onion
5 clove★Garlic
1/4Red pepper
1Aubergine/eggplants
150 gramsChicken
200 mlCoconut milk (store-bought)
200 mlWater
2 tspPure curry powder (shop bought)
3 tbspFish sauce

Cooking Instructions

1

Make green curry paste with the ★ ingredients.
2

Wash the cilantro well and chop roughly. Use the roots as well. Use only 5 cm from the root of the lemongrass. Remove the stem of the hot green chili peppers. Leave some basil for garnishing, and chop the rest. Roughly chop the onion.
3

Blend all the ★ ingredients in a food processor.
4

When it's smooth, the paste is done.
5

Roast the red pepper until the skin is blackened, and remove the skin. Slice thinly and put aside on a plate.
6

Cut the aubergine into large bite size chunks using a rolling cut. Cut the chicken into bite sizes.
7

Heat 3 tablespoons of vegetable oil (not listed) in a wok. Heat until it starts smoking, then add the aubergine and stir fry until lightly brown.
8

Add chicken and stir fry.
9

Add green curry paste (3 tablespoons) and fry for 1~2 minutes.
10

Add water and coconut milk. Bring it to the boil, reduce the heat to low and simmer for 2~3 minutes until smooth.
11

Transfer to a serving bowl. Put the red pepper strips and basil on top.

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Written by

cookpad.japan @cookpad_jp

on November 08, 2013 06:05

A collection of the best recipes from the Cookpad Japan community, translated into English!

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