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Green curry paste

Two varieties of fresh green chilies, makrut lime leaf, white pepper & coriander make green curry paste spicy, bright, & floral. 

make a green curry:

Ingredients:

  • 1 - 5 oz. pouch Little Trúc Green Curry Paste

  • 3 cups coconut milk (preferably boxed)

  • 2 tbsp coconut oil

  • 1 lb chicken, cut into 2” pieces  

  • 4-5 whole makrut lime leaves (plus 2 more, thinly sliced w/ center stem removed, for garnish)  

  • 6 Thai eggplants, stemmed & quartered, OR 1 Asian eggplant, cut in 1” chunks  

  • 3 tbsp fish sauce  

  • 2 tbsp palm or light brown sugar  

  • 1 large handful whole Thai basil leaves

Directions:

  1. In a medium saucepan, combine coconut oil & 1/2 cup coconut milk. Bring to a simmer & cook until slightly thickened (1 min).

  2. Stir in entire contents of green curry paste & cook 5-6 min, or until oil begins to separate from paste.

  3. Add in remaining 2.5 cup coconut milk, 1/2 cup water, chicken, whole lime leaves & eggplant. Season w/ fish sauce & palm sugar. Bring up to a simmer & cook until chicken is cooked through & coconut oil begins to separate. (10-12 min)

  4. Turn off heat & add in Thai basil.

  5. Serve w/ jasmine rice & garnish w/ thinly sliced lime leaf.

enjoy!