Kap Khun Kha - Authentic Thai Green Curry
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
Kap Khun Kha - Authentic Thai Green Curry
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
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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