Love Thai food, and after burning a sizable hole in my pocket frequenting the neighborhood joint, I managed to convince the chef to part with his recipe. So this one's dedicated to one of my favorite hangouts in Muscat- Shang Thai. If you are in these neck of the woods, highly recommend their outlet by the marina at The Wave.
Ingredients (Serves 3):
Green Curry Paste (1 cup)
- Green coriander:1 cup
- Shallots: 2 small
- Garlic: 3 cloves
- Galangal: 2 inch portion
- Lemon Grass- 3 stalks
- Green chilli- 4 small
- Fish Sauce: 3 tbsp
- Chicken- 500 gm, chopped into small pieces
- Coconut milk- 200 ml
- Caffir Lime Leaves: 10 small
- Baby eggplant- 5 chopped
- Bell pepper- 1 chopped
- Green chilli- 4 large, sliced diagonally
- Olive oil: 2 tbsp
- Sugar: 2 tbsp
- Fresh sweet basil: 1 handful (did not have fresh basil so substituted with dried basil)
- Salt: to taste
Preparation (Cutting time 30 mins+ Cooking time 20 mins= 50 mins)
Chop all ingredients for green curry paste and blend with 1/2 tbsp coconut milk. In a wok/ saucepan,
heat the oil. Add the green curry paste and stir continuously on low heat to release the flavour.Add chopped chicken,coconut milk (just save about 4 tbsp for garnish later on) and sugar. Stir, cover
and let cook on medium heat for ten minutes. Toss in eggplant. Cover and cook for 5 mins.
Throw in bell pepper, caffir lime leaves, cover and cook for 5 mins.
Turn off heat. Stir in a little basil and chopped chili. Cover and set aside.
To serve garnish with a spoonful of coconut milk and a little basil.
Tips:
- The dish is a delicate mix of sweet, sour, hot and bitter (from basil) in a fragrant coconut cream. If you want you could add a little lime juice (I did though my friendly chef wasn't so happy at my sacrilege). Best enjoyed with steamed jasmine rice
- If you want to substitute chicken for something else, you could try shrimp, but do remember to reduce cooking time. For a vegetarian variation try adding zucchini, more peppers, broccoli, french beans and tofu
