This post is about creating green curry! You could make it from scratch, but if you're like me and want to save some time, I recommend this route.
Warning: I eyeball a lot of what I put in. Yes, this is really bad considering my curry will not be the same each time - but I don't intend on serving this curry to food critics, so I think there is some room for mistake.
- 1 table spoon of store bought curry paste - this will definitely cut down cooking and preparation time. I used one that I found at a Asian grocery store, but there are many different curry pastes out there that you could easily get your hands on.
- 1 eggplant (I usually buy a large one, and just use half)
- 1 yellow pepper
- 1 onion
- 1 table spoon of minced garlic
- 1/2 cup of bamboo shoots (I get the canned one)
- Fresh basil
- 1 lime
- 1 chicken breast
- 2-3 tablespoons of brown sugar (I have coconut sugar, which I find goes amazingly with curry and is not as sweet. You can decide on how much sugar you want, because ultimately, it is your curry)
- 1 can of coconut milk 250ml (not coconut water)
- Cut/dice all the vegetables and meat.
- On medium heat, sautée the garlic and then the rest of the vegetables, including basil. Then also add the meat and cook through.
- Add a table spoon of the store bought curry paste to the veggie and meat and mix well. (this step may be different depending on the curry paste you purchase)
- Add coconut milk, and bring to a boil, then lower the heat to low.
- Add sugar.
- Enjoy your curry on a bed of rice. You can also garnish with leftover fresh basil and a slice of lime.
I am obviously not a curry expert, but this recipe is pretty quick and it's nice to change up meals once in a while!