Thai Green Curry

Thai green curry is a dish full of aromas and flavors that reflects the vibrant Thai cuisine. However, to keep my promise of always adding an Italian touch, I might suggest using fresh typical Italian ingredients where possible while maintaining the authenticity of the original recipe.

Ingredients

• 400ml of coconut milk
• 200g of chicken breast, cut into bite-sized pieces
• 100g of Italian eggplants, diced (as a local variation to Thai eggplants)
• 2 Italian green peppers, cut into strips (similar to the green chilies used in the original version)
• 2 tablespoons of Thai green curry paste
• 1 handful of Thai basil (or Italian basil if not available)
• 1 tablespoon of fish sauce
• 1 teaspoon of brown sugar
• Extra virgin olive oil (as a substitute for vegetable oil)
• Salt to taste

Optional for an authentic Thai touch:

• Kaffir lime leaves
• Sliced galangal
• Chopped lemongrass stems

Preparation

1. In a large pan or wok, heat a drizzle of extra virgin olive oil and add the green curry paste. Sauté for one minute to release its aromas.

2. Add the coconut milk and let it heat on medium-low heat.

3. Once the coconut milk starts gently boiling, add the chicken pieces and cook until they are almost completely done.

4. Insert the eggplants and green peppers and cook for about 5-10 minutes, or until the vegetables begin to soften.

5. Season with fish sauce, brown sugar, and salt to taste.

6. Just before turning off the heat, add the basil and mix well.

Serve the hot green curry over a bed of steamed Jasmine rice.

Curiosity

Green curry is considered one of the most emblematic dishes of Thai cuisine and owes its distinctive flavor and bright color to the combination of fresh herbs and spices such as kaffir lime leaves, galangal, and coriander roots, which are ground together to create the curry paste. The Italian variation proposed here seeks to maintain the balance of flavors using fresh ingredients available locally.