Green Thai Curry

Recipe by lunatikfringe Uploaded by Drimble Wedge

As a disclaimer, my cooking skills are quite limited and methods used are a tad unconventional. Follow at your own risk :P

Ive been so sick of making pasta (make it often because its easy) and I have been on a huge asian food kick ever since I discovered this great little Thai restaurant near me. Every week I have been ordering out on a Friday night. Yesterday however, I felt like making something myself and did a little research on what is involved with some of the dishes I like.

The result was this link: http://www.wikihow.com/Make-Easy-and-Tasty-Thai-Curry

I was surprised at how easy it was to make. Not any more difficult than my usual spaghetti with homemade sauce. Being that my local grocer has an Asian food aisle, it was settled. However, I remembered a Green Thai Curry dish I had on a trip to San Francisco that involved eggplant. So my goal was to take the easy curry recipe and kick it up a bit with some added ingredients.

Using the ingredients from the above recipe, I added a yellow pepper, cilantro, basil, shiitake mushrooms, and eggplant.

I began by starting the rice and then prepped the curry ingredients while the rice cooked. Jasmine rice is the type of rice you want for this dish. Decide how many people are eating. 1 cup of rice can feed 1-2 people depending on appetite. It takes 1 and 3/4 cups of water to cook 1 cup of rice. Due to the massive amounts of ingredients I had, I made a whole box (3 cups) of rice.

Put water in a pot, add a pinch of salt and bring to a boil. Then add rice and stir. Bring back up to a boil, then cover and lower heat to simmer. Set timer for 15 minutes.

Now prep the veggies and chicken. I purchased thin sliced chicken cutlet and cut into small strips. Peppers, onion, and mushrooms were cut into thin strips (as opposed to cubed like the recipe says), cilantro minced, basil lightly chopped, and eggplant cubed.

NOTE: I didn't use all of the eggplant, onion, or peppers. About a cup of peppers and onion, half a cup of cilantro, basil, and mushrooms.

Once that is done, we move on to the curry sauce. I used 3 cans of coconut milk, and one 6.8 oz jar of green thai curry paste. WARNING: This was not spicy enough. It was good, but needed a stronger ratio of curry paste to coconut milk. Mix this in your deep sided pan/pot and bring to a boil.

Once mixed and boiling, you can begin to add ingredients. Add the chicken and eggplant first. WARNING: The eggplant will take the longest to cook and floats in the sauce, so be sure to give extra attention for even cooking Once the chicken is cooked through, add the other ingredients and stir often.