I'll be darned. Mine is very similar but while yours is Mexican style, mine is Thai style.
Ingredients
▢2 tbsp green curry paste 40 g / 1.41 oz
▢300 g chicken 10.58 oz, sliced, breasts or thigh
▢1 eggplant sub 3 small Thai green eggplants
▢½ cup Thai basil loosely packed
▢4 baby corn fresh or canned
▢1 can coconut milk 400 ml / 14 fl oz, plus ¼ cup water to swish out remainder
▢6 Thai makrut / kaffir lime leaves whole
▢2 tbsp fish sauce
▢1 ½ tbsp palm sugar grated, sub brown sugar
▢2 tbsp vegetable oil
Optional
▢4 tbsp pea eggplants optional, only if you can source them, sub peas
▢small red chilli to garnish, sub capsicum / bell pepper
Instructions
Heat vegetable oil over low medium heat. Add green curry paste and keep stirring until fragrant, around 1 minute. Add half the coconut milk. Turn up heat and stir well until it boils and bubbles, this will help split the milk for the classic green oil on top of your curry at the end.
2 tbsp green curry paste,2 tbsp vegetable oil,1 can coconut milk
Add chicken, stir well until cooked, around 5 minutes, then add the remaining coconut milk, eggplant, optional pea eggplants and baby corn and stir occasionally. Swish coconut milk can with ¼ cup water to get the rest out and add in. Bring back to the boil until the vegetables have softened, around 5-10 minutes.
300 g chicken,1 eggplant,4 baby corn,1 can coconut milk,4 tbsp pea eggplants
Reduce heat to low and add fish sauce and palm sugar. Stir well until sugar dissolves then add Thai basil leaves and Thai makrut / kaffir lime leaves. Stir gently for a further couple of minutes, then remove from heat. Garnish with red chilli (or capsicum / bell pepper).
½ cup Thai basil,6 Thai makrut / kaffir lime leaves,2 tbsp fish sauce,1 ½ tbsp palm sugar,small red chilli
Video
