Dahli's Thai Green Curry
Dahli
ingredients
- 1 T. vegetable oil
- 2 T. green curry paste
- 2 ea. Shallots, minced
- 1 ea. Lemongrass, cut in 1in. pieces
- 4 ea. Kaffir lime leaves
- 1 can coconut milk
- 1 lb. Chicken, sliced
- 1 1/2 c. chicken stock or water
- 3-4 T. fish sauce
- 2 tsp. Sugar
- 1/2 c. shoestring bamboo
- 1 sm. Bunch green beans
- 1 sm. White onion, sliced in wedges
- 1 sm. Red bell pepper, seeded and slivered
- 4 ea. Thai eggplant, quartered
- 1 sm. purple eggplant, cut in chunks
- Thai basil
- Thai bird chili
directions
- 1
1. Heat oil in large pan on medium-high heat. Add lemongrass, shallots and lime leaves. Stir for about 1 minute until fragrant. Add chicken stock or water and bring to a simmer. Let flavors infuse and simmer for about 15 minutes.
- 2
2. Add coconut milk and curry paste. Stir and add chicken. Simmer until chicken is done and then add vegetables. Siimmer for another 5-8 minutes.
- 3
3. Add fish sauce and sugar. Adjust seasoning according to taste. After removing from heat, garnish with Thai basil and chilies. Serve over Jasmine rice.
Source: Dahli
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