Thai green curry with homemade paste
Persons
5
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
- 2 garlic cloves - finely chopped or grated
- 15g fresh ginger - finely chopped or grated
- 300g homemade green curry paste
- 1/2 green or red bell pepper - cut into strips
- 200g eggplant - cut into small cubes
- 300g pork or chicken - cut into bite-sized pieces or sliced
- 5 baby corns - cut in half
- 350ml coconut milk
- 250ml water
- 1 tsp fish sauce
- salt to taste, if necessary
Instructions
- 1. Heat 2 tbsp vegetable oil in a fying-pan, cook pork (or chicken) until almost cooked. Then add eggplants and continue cooking until lightly wilted. Set aside.
- 2. Heat 1 tbsp vegetable oil in a cooking pot over medium heat. Saute garlic uand ginger until fragrant and add the homemade green curry paste, cook until aromatic (about 3 min), add the coconut milk and water.
- 3. cooked pork and eggplant mix (from step1), and bring it to boil. Reduce the heat to low, cover and let it simmer for about 5 mins.
- 4. Add fish sauce and mix. Sprinkle a dash of salt if need to your taste.
- 5. Finally add the red or green bell pepper and baby corn. Bring it to a quick boil.
- Serve hot with steamed rice!
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