Last night, I made my very first Thai green curry. I used:
* 3 TB of Mae Ploy green curry paste (bought at World Market)
* 1 13.5 oz can of unsweetened coconut milk
* about 3/4 lb of boneless skinless chicken breast (cut into small pieces)
* 1 bell pepper (sliced)
* 1 bundle of asparagus (cut into pieces about 2 inches long)
* 2 carrots (sliced)
* 1 Chinese eggplant (cubed)
* 1 half white onion, sliced
* a handful of Shitake mushrooms (de-stemmed)
* 2 TB fish sauce
* 1 ts brown sugar
I loosely followed the advice of various Thai green curry with chicken recipes I found on the interweb. It went something like this:
Pour half the can of coconut milk into the pan, bring to a boil. Add green curry paste and stir into the coconut milk for about 2 minutes. Add chicken and simmer until cooked through. Add carrots and simmer for a minute or two (none of my other vegetables looked like they needed any additional cooking time), then add all other vegetables and cook for a few minutes. Add remaining coconut milk, fish sauce and sugar. Cook until vegetables are tender crisp. Serve with rice. This served 2 with plenty for leftovers.
The result was very good, but HOLY WOW SPICY! I mean, we ate it anyway so it wasn't inedibley spicy but WOW! TOO MUCH CURRY PASTE! I think next time, I will do things exactly the same, but use 2 TB curry paste instead of 3. Better yet, maybe some of you Thai curry experts out there can tell me what you would have done differently. Suggestions are appreciated.
P.S. I was really disappointed, last night, to learn that Whole Foods on Magazine doesn't carry Thai basil. I wanted to include it but did't have time to go to another store. Next time I make this, I'll probably shop at Hong Kong Market for vegetables instead.