Pj's Thai green curry

 

Ingredients 

Half cup - Green curry paste 

Two tablespoons - Diced ginger 

One tablespoon - Diced garlic 

Diced chilli ( to Taste) 

30 ml - Fish sauce ( to Taste) 

1 - Medium eggplant

1 - Large Zucchini 

1 - Large Leek 

4 - Green Cardamom pods 

2 Cups - Coconut Milk 

2.5 Cups - Chicken stock 

1 - Red pepper 

1 - Green pepper 

A hand full of Snow peas 

And full of Thai basil 

7 - Makrut lime leaves

One set of Chicken breasts cubed 

Heaped Tabel spon for muscovado sugar. 

Method 

Reduce 1 cup of coconut milk in a saucepan on medium heat, domt leave it alone and keep whisking. This will ensure the coconut milk separates. In a separate large saucepan, cook out green curry paste with a small amount of cooking oil or sesame oil or peanut oil. I use peanut oil and slowly add the reduced coconut milk while stirring. Add fish sauce, combine chicken stock, and the 2nd cup of coconut milk. Add lime leaves, green pepper, red pepper, leek, zucchini, and muscovado sugar. I choose veggies that will absorb the sauce but keep their form. 

Also, add your chilli and green cardamom pod, ginger and garlic. 

Simmer for 10 minutes before adding diced chicken. Cook simmer for a further 10 minutes until chicken is fork tender. After about five minutes of your chicken being added, you can pop in your snow peas, and about two minutes before serving, add your Thai basil leaves. If you advertise basil leaves too early, they go very brown, but it will still taste great. Serve with fresh rice, or my preferred starch would be quinoa. 

Bon appétit!