Thai

Thai Green Curry with Fermented Rice Noodle Recipe

Serving: 2   Prep Time: 30 mins
Difficulty: Normal

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Ingredients you need:

  • 100 g. Green curry paste
  • 250 g. Full fat coconut milk
  • ½ cup water or chicken stock
  • 150 g. Pork slices
  • 50 g. Palm sugar
  • 2 tablespoon fish sauce
  • 5 Thai green eggplants
  • 1 handful Thai pea eggplant seeds
  • 2 handful Thai sweet basil
  • 1 Red chilies( fine slices)
  • 100 g. Fermented rice noodle
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1

Gather all the essential ingredients for your Thai Green Curry. When it comes to preparing the Thai green eggplants, start by removing the stems and cutting them into bite-sized pieces. To preserve their freshness and prevent them from oxidizing and turning brown prematurely, place the eggplant pieces in a small bowl of water. Soaking them until you’re ready to incorporate them into the curry will ensure they remain fresh and vibrant. This helpful tip guarantees that your Thai Green Curry will showcase the eggplants at their best.

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2

Heat a pot over medium-high heat. Once the pot has reached the desired temperature, pour in the coconut milk and begin stirring consistently. Continue stirring until you observe the coconut milk starting to release oil, indicated by the formation of bubbles around the edges of the pot. This is a crucial indicator that the coconut milk has reached the appropriate stage for the subsequent step in the process.

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3

Add the green curry paste to the pot and stir until the coconut milk takes on a richer and more intense shade of green.

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4

Combine the pork slices with the remaining ingredients in the pot and stir continuously until the pork is fully cooked.

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5

Add the fish sauce and palm sugar to the pot, and continue to stir until the palm sugar has completely dissolved. The sweetness of the palm sugar will create a harmonious balance with the other flavors present in the dish.

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6

Pour water or chicken stock into the pot and stir well to ensure all the ingredients are thoroughly combined.

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7

Add the eggplants to the mixture and continue cooking, adjusting the heat to maintain a steady simmer. Allow the eggplants to cook for approximately 5 minutes, or until they are tender and fully cooked.

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