Thai Green Curry w/ Blue Elephant Curry Paste
This beautiful box is making me want to book a ticket to Thailand!
For tonight’s dinner, I tried out the Thai Green Curry paste from Blue Elephant the Netherlands, which is extremely aromatic, super creamy (because of the coconut milk), and very tasty! If you want to master this Thai curry as a weeknight meal, then I suggest you start cheating, every now and then, use some store-bought curry pastes. It’s the easiest and quickest way to get authentic flavours of South-East Asia on your plate!
>> Celebrate the Thai cuisine with these fresh and fragrant fusion recipes made with the Blue Elephant curry pastes: Thai Yellow Curry Fried Shrimp w/ Panko Coconut Crumb and Vegan Corn Fritters w/ Thai Red Curry Paste .
Need quick and easy weeknight curry in a hurry? Then store-bought pastes will change your curry game.
Though, nothing beats the aroma of fresh curry pastes; store-bought pastes often speed things up, especially when you have a busy day and need a good curry in a hurry! To this curry paste I also added garlic, red onion, and some vibrant greens such as, carrots and cherry tomatoes. This is optional, but when you're taking a photo for the gram (Instagram), it’s a MUST. Sure these greens add a healthy note to the dish, but they also lift up the colours, and add a lot of extra textures and flavours!
Don't cheat on your partner. Cheat on your curries!
Thai Green Curry w/ Blue Elephant Curry Paste
- Prep: 25 min
- Total: 50 min
Meat
Ingredients
NOTE: for this recipe I’ve used a curry paste from Blue Elephant. Read my instructions below, as well as, the instructions on the back of the package.
- 1 package of Thai Green Curry paste from Blue Elephant
- 1 red onion
- 1 garlic clove
- 1or 2 carrots
- 6 to 8 Thai eggplants
- 1 red chili
- a big handful of cherry tomatoes
Instructions
- Prepare your veggies by finely chopping the garlic clove, slicing the onions, carrots, and cutting the Thai eggplants in halves or quarters. Set this aside.
- Wash your chicken filets with a little bit of vinegar and cut it into pieces. I’ve pre-cooked my chicken in a little bit of oil (this is optional).
- Add a tablespoon of oil to a pan and then the curry paste. Cook this for 2 minutes, and then add the sliced onion and garlic. After another 2 minutes add the chicken, eggplants, carrots, whole chili pepper and cook this for 3-5 minutes. Don’t forget to add a spoon of sugar, fish sauce, Thai basil and Kaffir lime leaves, as described on the back of the package.
- When all the ingredients are combined in the pan, add the coconut milk and water. Stir well and let the curry simmer on low heat until the chicken is cooked, the eggplants are tender and carrots remain their crunch. This takes about 10-15 minutes.
NOTE: if you pre-cook your chicken, this will only take 10 minutes. - After 10 or 15 minutes increase the fire and add the cherry tomatoes. Now you can try the curry, and add more sugar or fish sauce to taste. As for your consistency, the curry should be as thick as gravy.
I’ve served this curry with Blue Elephant’s Jasmine rice. You can garnish the curry with some fresh coriander and lime wedges. Enjoy!
If you make this curry please tag @blueelephant_nl and me(@the_spiced_chickpea). We'd love to see what you've made!