Green Curry (Chef Hong Thaimee)

Famous Ngam chef's take on the thai classic.

Ingredients

• ¼ cup green curry paste (prefer Nittaya brand if available, or these in order: Mae Anong, Mae Ploy, and Maesri)

• 2 tablespoons vegetable oil or coconut cream

• 1 pound protein of your choice

• 1 13.5 ounce–can coconut milk

• 1 cup eggplant, cut into ½-inch cubes

• ½ cup Thai basil leaves, whole

• ¼ cup long Thai chili, sliced thinly crosswise

• 2 kaffir lime leaves, torn 3-4 times to release their oils

• 1 tablespoon palm sugar (or to taste)

• 1 tablespoon fish sauce (or to taste)

Directions

1. In a medium-size pot over medium-high heat, heat the oil until sizzling or if using coconut cream, heat until bubbling. Add the green curry paste and cook carefully just until fragrant and the color has intensified, about 1 minute.

2. Select protein of your choice and stir into the thickened curry mixture to coat. Once well mixed, pour in the coconut milk. Bring to a boil.

3. Lower the heat to medium and add the eggplant. Simmer until your protein choice and eggplant are cooked through, about 8 minutes.

4. Remove from heat and stir in the Thai basil, Thai long chilies, and kaffir lime leaves. Add palm sugar and fish sauce, and stir.

5. Serve over rice.

If you're feeling really authentic, you can make the green curry paste on your own:

Green Curry Paste Ingredients (makes 1/2 cup)

• 2 teaspoon coriander seeds

• 2 teaspoon cumin seeds

• 1 teaspoon whole white peppercorns

• 3-4 green bird eye chilis, chopped

• 2 long green chili, chopped

• 1 1-inch long piece galangal, thinly sliced

• 3 stalks lemongrass, bruised and thinly sliced (use only about

• the first 2-3 inches of the bottom)

• 5 kaffir lime leaves or 2 kaffir lime peel, if available

• 3 pieces cilantro root (substitute with whole cilantro)

• 8 medium cloves garlic, peeled and coarsely chopped

• 2-3 small shallot, peeled and coarsely chopped

Green Curry Paste Directions:

1. Toast coriander, cumin seeds and white peppercorns in a small skillet over very low heat until fragrant.

2. After about 1-2 minutes, grind using a stone mortar and pestle.

3. In the same mortar, pound the two chilies until they break apart.

4. Add the salt and continue to pound until well mixed.

5. Add the galangal, lemongrass, kaffir lime leaves, cilantro root, garlic, and shallot, and continue pounding until it forms a paste.

6. Add the ground spices and pound until well blended, about 1-2 minutes more.

7. You can freeze this for a few weeks or keeps in the fridge about a week

Adapted from Chef Hong Thaimee.