It's been so long to get back to write food blog again. So many thing in life you want to get done then you forgot what you very like and passion about.
So..., I just want the start to share my favorite Thai dish of all time is " Green curry" I remember my mom green curry when I was young she's the best. I don't know what magic spice she put in the curry but sure turn out perfect very time.
The key of curry is
1. Good chili paste
2. Good brand of coconut milk
3. And good recipe!
This my recipe.
Ingredient
1 Cup
coconut milk (or 13.5 oz. can) MEA PHOY brand if you can find.
2 Tbsp.
Green curry paste (I prefer MEA PHOY brand)
1 lb.
Meat ( chicken, pork, seafood or beef)
¼ Cup
water or chicken stock
½ Cup
eggplant, slice ½ inch thick
2 red
chilis or red bell peppers sliced thin
1 15 oz
can of bamboo shoots (optional)
1 Tbsp.
Palm sugar or 2 tsp. white sugar
1 Tbsp.
Fish sauce
¼ Cup
Thai sweet basil leaves
How
to..
- Pour ¼ Cup of coconut milk into a wok and bring to a boil and then add another ¼ Cup of coconut milk bring to a boil again and stir occasionally.
- When the coconut milk starts to have bubbles or is oily on the top, add the curry paste and mix well.
- Add meat and stir it with coconut and the curry paste until the meat is cooked (If you cook seafood don't wait to long to do the next step because seafood cooks much faster)
- Transfer from the wok to a medium pot. Add water or chicken stock and the rest of coconut milk then bring to a boil.
- Add eggplant, red chilis and bamboo shoots. Stir well and bring to boil again.
- Next add plum sugar and fish sauce to taste. And then add the thai basil stir to mix.
- Garnish with chili and basil to serve.
Serves 2
