International Recipes and Cooking Around the World

Thai Green Curry Comfort

Thai green curry with chicken and eggplant

Image Creative Commons by pixabay

Originally posted on October 21, 2007.

I’ve honestly never been a huge fan of Thai food. I know most people love it, but it’s always seemed just a little bit over the top and gooey to me. I far prefer the clean simplicity of Vietnamese.

Nevertheless, nothing can beat a good Thai green curry with its warming coconut broth, palate-perking spiciness and all around versatility.

And if you take a simple shortcut, it also goes from pot to plate in about 20 minutes.

The shortcut of course is store-bought green curry paste. There are a variety of brands out there, but I like the “Mae Ploy” brand the best. For a little less heat, try “Thai Kitchen” brand.

I was craving the richness of coconut milk the other night, so I made up a batch. I didn’t have Thai basil, so I just used fresh Italian basil from my garden. And instead of kaffir lime leaves, I tossed in a couple of regular lime leaves from a tree in my backyard.

For vegetables I used a can of baby corn, a can of drained Chinese mushrooms and some zucchini I had in the crisper. Shrimp was the protein in this batch, but chopped chicken thighs would have worked well too. Cubed tofu would make a nice vegetarian dish.

Served over steamed rice it made for some full-flavored Thai comfort food. It tasted even better the next day as my take-to-work lunch.

Kaeng Kaio Wan Kung Recipe (Thai shrimp in green curry sauce)