Coconut green curry with Thai baby eggplant, lime leaves and sweet basil

Coconut green curry with thai baby eggplant, lime leaves and sweet basil

Ingredients

Marinated Chicken sliced  200g
green curry paste  60g
Coconut milk  180ml
chicken stock  120ml
Red chili sliced holland  3g
Lemon leaf  2g
Thai baby eggplant  20g
Round eggplant  30g
Fish sauce  10ml
Sugar  5g
Chicken powder  5g
Sweet basil Thai  15g
Red chili sliced holland  10g
Steamed jasmine rice  200g

Cooking Instructions

PREPARATION
• Gather all the ingredients and keep aside.
• In a small pot, put coconut milk, chicken stock and green curry paste, let it boil then add thai eggplants.
• Add lemon leaf, red chili followed by fish sauce, sugar and chicken powder. Let it simmer until it thickens (medium).
• Once it boils, turn off the flame and add sweet basil leaves Transfer to a small curry bowl.
• Garnished with red chili slice, fresh sweet basil and drop of curry oil.
Gaeng Khiew Waan Gai
Coconut green curry with thai baby eggplant, lime
leaves and sweet basil

COOKING TIPS FROM CHEF NITA
• Do not rush while preparing the curry
• The curry paste needs to be cooked on a slow flame, allowing enough time for all the ingredients to blend
• When you get the aromatic fragrance, you will know the curry is ready!




Hailed from Bangkok, Chef Nita is one of the pioneers of the best & traditional Thai & Chinese cuisine at Wafi's Thai Chi Restaurant. Her recipes are the most sought after by the restaurants raving guests and regulars. Visit her at the Thai Chi Restaurant and experience a food treat like no other.

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