Green Curry
Ingredients
With Sutharos Meal Kit
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Sutharos Organic Thai Green Curry Meal Kit - Comes with organic green curry paste, organic coconut milk, organic green curry seasoning, organic dried herbs, and organic dried red chili peppers
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2 tbsp coconut or cooking oil of choice
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1 eggplant, cut into bite sized pieces
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1 bell pepper, sliced
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½ lbs of skinless chicken thigh or breast, sliced (can be substituted with firm tofu)
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Steamed jasmine rice
Ingredients
With Sutharos Paste Jar
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2 tbsp of Sutharos Organic Thai Green Curry paste
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2 tbsp coconut or cooking oil of choice
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2/3 cup of coconut milk
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1 eggplant, cut into bite sized pieces
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1 bell pepper, sliced
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½ lbs of skinless chicken thigh or breast, sliced (can be substituted with firm tofu)
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5 kaffir lime leaves
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2 Thai basil stems (for the leaves)
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Salt
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Sugar
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Steamed jasmine rice
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(Optional) 3 Thai birds eye chilis, sliced into halves for extra spiciness
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(Optional) 1 tbsp Fish sauce
Green Curry is one of Thailand’s most popular dishes. It is commonly called “Kaeng Kaew Wan” which translates to sweet green curry, but in Thai, it refers to the pale green color rather than the flavor. So don’t get confused and think it has a more mild, sweet taste. Although there are sweet tones to the sauce, the green bird’s eye chilis make it one of the spiciest Thai curries. Some say it's the spiciest of all. The dish is usually prepared with fresh vegetables and a protein like chicken. Here is a quick, easy, and delicious recipe for green curry!
Cooking Steps
Serves 2
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Cook the eggplant: Add 2 tablespoons of oil in a pan or wok over high heat. Add the eggplant and stir fry for about 3-4 minutes or until the skin is lightly browned and the inside is slightly softened. Take out eggplant and set aside. Quartered Thai eggplant is our preferred choice.
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Prepare the green curry: Add 1 tablespoon of oil and heat the pan over medium heat. Add the organic green curry paste and heat until fragrant, 30-45 seconds. Add the coconut milk, ½ cup of water, and the organic curry seasoning. Mix well for 2 minutes.*
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Cook the protein and vegetables: Add ½ lbs of the sliced chicken or tofu and the sliced red bell peppers to the curry. Add dried herbs (kaffir lime leaves and basil leaves) and cook for 4-5 minutes or until fully cooked. Salt and sugar to taste.**
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Serve with steamed rice.
* Add 1 tbsp fish sauce in step 2 for additional flavor
** Add the organic dried red chilis (birds eye chilis) in step 3 for extra spice. Be careful, these are spicy!