Having just learned that it’s National Curry Week, I have decided to post a recipe that I have had for quite some time. It’s actually one of the first dishes I ever made, and part of the reason why I fell in love with cooking.
Now, let it be known, that the first time I made Thai green curry, one of my favorite Thai dishes, I completely messed up, burning the rice and chicken. But, I ordered rice and plain chicken from my local Chinese restaurant, and remedied my mistake from there.
Since then, I have made many different types of curries, in many different ways. I wouldn’t call myself an expert, but I definitely enjoy a good curry, and sometimes making one can be part of the fun.
Thailand is easily one of my favorite countries in the world. From the people to the lush green landscapes to the food and culture, I fell hard for Thailand, knowing it was bound to happen before I even arrived. Still, I feel that I only scratched the surface when it came to exploring this beautiful country, and I long to spend more time there very soon.
Dish: Thai green curry
1 4oz can of Thai green curry paste
4 cups coconut milk
1 lb of chicken, cut into small pieces
1/2 lb of Thai eggplant, cut into small pieces
Thai basil leaves
1. In a large frying pan, cook the two cups of coconut milk, with the curry paste until it boils.
2. Add the chicken and the rest of the coconut milk. Stir until chicken is cooked and tender.
3. Add eggplant and keep stirring until cooked.
4. Sprinkle with basil leaves and serve with jasmine rice.
Thai beer is fantastic, so I’d suggest washing down your curry with a Chang or Singha beer.