Curries originated in India but Thailand also has a long tradition of these creamy, aromatic dishes. Unlike Indian curries, which are thick and use a lot of dried powder spices, Thai curries are almost soup-like and incorporate more fresh herbs like lemongrass, kaffir lime leaves, chilies, galangal and coriander. The key element is always the paste, which can be quite time-intensive, so this recipe short-cuts that part and uses pre-made paste instead. Felicity Cloake offers a good lesson in making paste for those who want the full experience. Otherwise this recipe tastes like the real deal.

Thai Green Curry

Yields 1-2 servings

Ingredients:

14 ounces unsweetened coconut milk (recipe recommends Chao Koh brand)
2 tablespoons green curry paste (recipe recommends Maesri brand)
2 large chicken breasts, sliced
2 tablespoons fish sauce
½ cup chicken broth
¼ pound Thai eggplants, halved (can substitute 1 Japanese eggplant, cut into 1-inch pieces)
1 small can bamboo shoots strips, drained
¼ cup Thai basil leaves
1 Thai chili (can substitute jalapeno), sliced lengthwise into strips
2 fresh kaffir lime leaves

  1. Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and oil begins to separate from the cream.
  2. Add the curry paste and fry in the cream for a few minutes to release the aromas.
  3. Pour in the rest of the coconut milk and bring it to a boil.
  4. Add the chicken and fish sauce. Return to a boil, reduce heat and simmer 5-10 minutes uncovered.
  5. Toss in the eggplant, bamboo strips and lime leaves. Add chicken stock if the sauce is looking too thick.
  6. Simmer until the eggplant is tender but not overdone.
  7. Stir in the basil and chilies, cook for one more minute and remove from heat.
  8. Garnish with more basil and serve with steamed rice, vermicelli rice noodles or roti bread.

Ingredients available at:

Asia Market Corporation 71 1/2 Mulberry Street, New York, 212-962-2020 // Kalustyan’s 123 Lexington Avenue, New York, 212-685-3451 // Udom Corp. 81A Bayard Street, New York,  212-349-7662 // Bangkok Center Grocery104 Mosco Street, New York 212-349-1979 // Hong Kong Supermarket 6013 8th Avenue, Brooklyn, 718-432-2288 // Hung Lee Co. 78 Bayard Street, New York.