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Health Recipes 5: Thai Green Curry
- Uma Pushpanathan

August 26, 2016

Serves: 6
Per Serving: 550kj
Preparation and cooking time: 45 minutes

Ingredients

Green Curry Paste
- 1 tbsp lemon grass - chopped coarsely
- 1/4 tbsp  galangal- chopped coarsely
 - 2 pips garlic - chopped
- 1/2 stalk of coriander inclusive of root -  chopped coarsely
- a pinch of grated kaffir lime skin
- 4 green chillies
- 3 black peppercorns
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1 clove
- 1/2 bay leaf
- salt to taste
- 1 tbsp cooking oil

Blender all of the above to a fine paste.

Ingredients for Curry
- 1 kg chicken - cut to size of your choice
- 3 tbsp cooking oil of your choice

A.
- green curry paste
- 400ml coconut cream
- 2 kaffir lime leaves - torn into two

B.
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar

C.
- 150gm tiny eggplants
- 4 small white eggplants quartered

D.
- 1/2 cup Thai basil
- 1 tbsp coriander leaves coarsely cut

Garnish
- 2 green chilli padi - sliced at a slant
- 2 stalks of spring onions - sliced thinly

Method
1. Heat oil in a wok over medium heat.
2. When oil is hot put in the chicken and stir fry till all the chicken pieces have changed colour.
3. Remove chicken and set aside.
4. In the remaining oil, add in the green curry paste and stir fry till you get a nice aroma.
5. At this stage add in the coconut cream and kafir lime leaves, Cook over medium heat till the mixture boils.
6. Add in the chicken and all the ingredients in B.
7. After 10 minutes add in all the ingredients in C.
8. When the eggplants are cooked add in all the ingredients in D, give it a good mix, cover and turn off the stove.
9. Leave it in the wok on the stove for 10 minutes.
10. Garnish and serve with hot rice and a fresh salad.

Note:
* Thickness of the curry is left to your choice
**  Galangal can be replaced with old ginger
*** Kaffir lime  can be replaced with lime
**** If tiny brinjals are not available increase the quantity of the small white brinjals

Recipe from the kitchen of Uma Pushpanathan



Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.









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