Thai Green Curry

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Fry curry paste in thick coconut cream until fragrant and oil appears. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

3. 3

   Add chicken and coat it thoroughly in the paste.

4. 4

   Pour in remaining coconut milk and add lime leaves.

5. 5

   Simmer with eggplants and bamboo shoots until tender. Keep only small bubbles breaking the surface and begin checking after 19 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Balance with fish sauce and palm sugar; fold in basil off heat. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.