• 70g BE green curry paste
• 400ml BE coconut cream
• 350g chicken breast (sliced)
• 2 Tbsp vegetable oil
• 100 ml of chicken stock (or water)
• 5 Thai aubergines (or 1 small purple eggplant)
• 1/4 cup of baby aubergines (optional)
• 1-2 serrano chilies
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)
• 1/2 Tbsp sugar
• 1 Tbsp BE fish sauce
• Optional : sweet basil and serrano chilies for garnish
For a vegan curry, replace the chicken with tofu or tempeh and use light soya sauce instead of fish sauce for seasoning. Green also pairs nicely with seafood (mussels, lobster) and pork. Feel free to modify the recipe by using different local & seasonal vegetables available near you; just make sure to cook first veggies that could release water while boiling in the sauce and risk to dilute it
© Blue Elephant International 2023