Richer Thai green curry with coconut cream and fresh Thai eggplant.
Thai eggplant (golf ball sized, green/white) are ideal; Asian groceries carry them. Palm sugar has more complexity than brown sugar; worth seeking out.
Kaffir lime leaves freeze well; keep a stash for Thai cooking. Crack the coconut means frying until the fat separates from the solids.
Ingredients
Scale
Measurement units
- ½ cup Coconut cream (or thick top of chilled coconut milk)
- 4 tbsp Green curry paste
- 2 can Full-fat coconut milk
- 1 ¼ lb Boneless skinless chicken thighs, cut into pieces
- 6 whole Thai eggplant, quartered (or regular eggplant, cubed)
- 1 cup Bamboo shoots, drained
- 1 whole Red bell pepper, sliced
- 6 leaf Kaffir lime leaves, torn
- 2 ½ tbsp Fish sauce
- 1 ½ tbsp Palm sugar, chopped
- 1 ½ cup Thai basil leaves
- 4 whole Thai chiles, bruised
- 3 tbsp Coconut cream (for finishing)
Ingredients
Scale
Measurement units
- ½ cup Coconut cream (or thick top of chilled coconut milk)
- 4 tbsp Green curry paste
- 2 can Full-fat coconut milk
- 1 ¼ lb Boneless skinless chicken thighs, cut into pieces
- 6 whole Thai eggplant, quartered (or regular eggplant, cubed)
- 1 cup Bamboo shoots, drained
- 1 whole Red bell pepper, sliced
- 6 leaf Kaffir lime leaves, torn
- 2 ½ tbsp Fish sauce
- 1 ½ tbsp Palm sugar, chopped
- 1 ½ cup Thai basil leaves
- 4 whole Thai chiles, bruised
- 3 tbsp Coconut cream (for finishing)
Instructions
Crack the coconut cream
Heat coconut cream in a wok over medium-high heat (400-450°F surface). Stir occasionally and cook 5 to 7 minutes until the cream separates and you see clear oil pooling around white solids. This is 'cracking' the coconut.
Equipment
- wok or large skillet
Ingredients
- coconut cream (½ cup)
Bloom curry paste
Add curry paste to the cracked coconut cream. Stir-fry 2 to 3 minutes until very fragrant and paste is frying in the separated oil. The aroma should be intense.
Equipment
- wok or large skillet
Ingredients
- green curry paste (4 tbsp)
Braise the protein
Add chicken pieces and stir to coat with paste. Pour in coconut milk and add kaffir lime leaves and Thai chiles. Bring to a simmer and cook 10 minutes.
Equipment
- wok or large skillet
Ingredients
- chicken thighs, cut into pieces (1 ¼ lb)
- coconut milk (2 can)
- kaffir lime leaves, torn (6 leaf)
- Thai chiles, bruised (4 whole)
Braise the protein
Add Thai eggplant, bamboo shoots, and bell pepper. Stir in fish sauce and palm sugar. Simmer 8 to 10 minutes until eggplant is tender and chicken is cooked through. Taste and adjust seasoning.
Equipment
- wok or large skillet
Ingredients
- Thai eggplant, quartered (6 whole)
- bamboo shoots (1 cup)
- red bell pepper, sliced (1 whole)
- fish sauce (2 ½ tbsp)
- palm sugar (1 ½ tbsp)
Add the final drizzle
Remove from heat. Stir in Thai basil and drizzle with fresh coconut cream. Serve immediately over jasmine rice.
Ingredients
- Thai basil leaves (1 ½ cup)
- coconut cream (3 tbsp)
Before you cook
Cook notes
- • Thai eggplant (golf ball sized, green/white) are ideal; Asian groceries carry them.
- • Kaffir lime leaves freeze well; keep a stash for Thai cooking.
- • Palm sugar has more complexity than brown sugar; worth seeking out.
- • Crack the coconut means frying until the fat separates from the solids.
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