Thai food is known for its balance of flavors and textures. In this Thai chicken green curry recipe, that balance is achieved with the sweetness of palm sugar, tartness of tamarind and lime leaves, and spiciness from green and red chillies.
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Add the creaminess of the coconut milk you begin to understand why Thai food is so popular. This recipe calls for Thai eggplant, which you can substitute with purple eggplant or other vegetables such as green beans, baby corn and mushrooms.
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The paste is most flavorful if the curry is made by combining them using a mortar and pestle. Otherwise, you can use a food processor or blender. Process until found in to a fine paste. It can be stored in a sealed glass container covered with a layer of vegetable oil over the top in the refrigerator for several months.
Notes
If you use store bought green curry paste for this recipe, it will likely have less water than freshly made curry paste. Use 1/2 the suggested amount in this recipe and add more until the dish is to your liking.
