Thai Green Curry
- 2 cups (500 ml) canned Thai coconut milk
- 1/4 cup (70 g) green curry paste
- 1 1/2 cups (375 ml) chicken stock
- 2 cups (265 g) peeled and cubed sweet potatoes
- 4 slices galangal
- 1 teaspoon dried Thai shrimp paste, roasted (kapi), or Asian fish sauce
- 3 stalks lemongrass
- 3/4 cup (85 g) pea eggplants
- 8 Thai eggplants, quartered
- 2 skinless chicken breast filets, cut into bite-size pieces
- 3 red chiles, slivered, plus additional for garnish
- 2 cups (300 g) diced pineapple
- 1 cup (15 g) loosely packed basil leaves
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, loosely packed leaves (1 cup)
- Lemongrass (3 stalks)
- Pea eggplants (3/4 cup)
- Pineapple (2 cups)
- Red chiles (3)
- Sweet potatoes (2 cups)
- Thai eggplants (8)
- Seafood
- Thai shrimp paste, dried (1 teaspoon)
- Meat
- Chicken breast filets, skinless (2)
- Canned Goods
Chicken stock (1 1/2 cups)- Thai coconut milk, canned (2 cups)
- Cooking & Baking
- Galangal (4 slices)
- Pasta & Grains
- Green curry paste (1/4 cup)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published November 7, 2011 (1 year ago).
86 people saved this recipe.
