Thai Green Curry
This is a lovely Thai Red Chicken Curry and very easy and quick to make once you have the red curry paste. We make the paste in a triple batch and then freeze it, so we always have some when we need it.
Most of the ingredients can be found in larger supermarkets although I still prefer to go to my local Asian shops, I always love to see what other ingredients they have.
Serves 4
Cooking surfaces
BBQ Temperature
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp Thai Green Curry Paste
- 2 onions, finely sliced
- 120g snake beans – if you can’t get snake beans use green beans
- 400ml coconut milk – a standard tin
- 4 or 5 thai aubergines, halved or quartered*
- 1-2 tbsp palm sugar
- juice of 1/2 to 1 lime
- 1 tbsp fish sauce
- 3 kaffir lime leaves, sliced very thinly, optional
- 10 Thai basil leaves
- Jasmine rice for serving
* If you can’t get hold of Thai aubergine, use a regular aubergine, cut into 2cm chunks
Equipment
Method
- Setup your Egg for a direct cook at 180°C with the expander basket and wok.
- Pour your oil into the wok and add the green curry paste. Cook for 1 minute, stirring as it cooks.
- Add the onion and cook for 2 minutes.
- Add the snake beans and cook for 1 minute.
- Add the coconut milk followed by the aubergine, which have been halved or quartered so the pieces are about the same size. Cook for about 3 minutes.
- Now add the palm sugar and allow it to dissolve.
- Add the fish sauce and lime juice from half a lime and cook for 3 to 4 minutes.
- Add the Thai basil leaves and kaffir lime leaves, if using and then taste the sauce. You may need to add additional fish sauce, palm sugar or lime juice, if needed to balance the sweet, sour and salty flavours.
- Leave to cook for 10 to 15 minutes until the aubergine has softened and the sauce has reduced and is nice and thick.
- Serve with a portion of Jasmine rice.
We served our curry with a portion of Thai Grilled Chicken Skewers