Thanks! I would make it again, but maybe I’ll skip the eggplant, and add more chillies in the paste. Really tasty, not much work to make. It’s a win. The only issue is finding some of the ingredients. Today I was surprised to see galangal and lemongrass at my local supermarket. That’s… so rare.
Not really, that’s the issue, I live in a remote(ish) rural area. But that’s not an excuse :) I order online or buy in bulk when I go to a larger city.
You have got to go to an Asian market and get the Thai eggplants. They are not purple. They are like green golf balls. They are really good and much better than the purple eggplants in this. Also don’t use peas. Why are there peas?? Much love from thailand
Thank you, much love from a Romanian in Germany learning to cook internationally!
Yeah, the recipes I looked at were mentioning Asian eggplants, which I didn’t have. I used the regular, European ones. The peas were in the recipe as well, I didn’t question it :)) You say that traditionally you don’t use peas or snow peas? What are the common veggies and proteins that go in, traditionally?
Mostly just many eggplants, and some meat. You can also add either pumpkin or winter melon with the eggplant.
This is the recipe I use although I mostly just go by vibes.
You can use bone in chicken, or boneless, or pork, or shrimp like you did.
Cook the green curry paste in some oil for a minute, it will be absorbed into the paste.
Add 250ml of coconut milk per 1/2 kg of meat you will use (which with the eggplant is a nice sized meal for a few people).
Add 1-2 khaffir lime leaves and let that cook at a simmer for a while. You may see some oil separate out from the coconut milk.
Add the meat in and let it cook until tender.
Add Asian eggplant (which can be quartered or halved depending on size) and cook until soft but not falling apart.
Season with a large spoon of palm sugar (make sure it solves) and as needed with fish sauce, a little bouillon powder, thinly sliced red Thai chilies, and lots of Thai holy basil. Mix and serve over rice. It should be spicy and sweet and very creamy!
The ingredients are similar to what I used, I didn’t have the khaffir leaves though, and used European eggplant. I am saving this recipe, will try to find all the ingredients and try it again. Thanks, I appreciate you!
First attempt? Not bad!
How did you think it came out?
Would you make it again?
Thanks! I would make it again, but maybe I’ll skip the eggplant, and add more chillies in the paste. Really tasty, not much work to make. It’s a win. The only issue is finding some of the ingredients. Today I was surprised to see galangal and lemongrass at my local supermarket. That’s… so rare.
Do you have international markets nearby you can go to?
Not really, that’s the issue, I live in a remote(ish) rural area. But that’s not an excuse :) I order online or buy in bulk when I go to a larger city.
You have got to go to an Asian market and get the Thai eggplants. They are not purple. They are like green golf balls. They are really good and much better than the purple eggplants in this. Also don’t use peas. Why are there peas?? Much love from thailand
Thank you, much love from a Romanian in Germany learning to cook internationally!
Yeah, the recipes I looked at were mentioning Asian eggplants, which I didn’t have. I used the regular, European ones. The peas were in the recipe as well, I didn’t question it :)) You say that traditionally you don’t use peas or snow peas? What are the common veggies and proteins that go in, traditionally?
Mostly just many eggplants, and some meat. You can also add either pumpkin or winter melon with the eggplant.
This is the recipe I use although I mostly just go by vibes.
You can use bone in chicken, or boneless, or pork, or shrimp like you did. Cook the green curry paste in some oil for a minute, it will be absorbed into the paste. Add 250ml of coconut milk per 1/2 kg of meat you will use (which with the eggplant is a nice sized meal for a few people).
Add 1-2 khaffir lime leaves and let that cook at a simmer for a while. You may see some oil separate out from the coconut milk. Add the meat in and let it cook until tender. Add Asian eggplant (which can be quartered or halved depending on size) and cook until soft but not falling apart. Season with a large spoon of palm sugar (make sure it solves) and as needed with fish sauce, a little bouillon powder, thinly sliced red Thai chilies, and lots of Thai holy basil. Mix and serve over rice. It should be spicy and sweet and very creamy!
The ingredients are similar to what I used, I didn’t have the khaffir leaves though, and used European eggplant. I am saving this recipe, will try to find all the ingredients and try it again. Thanks, I appreciate you!
I’m sure yours tasted delicious! Good luck!