This Recipe is from my favorite Thai restaurant in Khon Kaen, Thailand. The woman there taught me how to cook it and it has become a signature dish of mine when introducing people to Thai cuisine!
1 can of green curry paste
1 can of coconut milk
1-2 boneless skinless chicken breast cut in chunks
½ onion sliced in thin
3-4 cloves of garlic minced
¼ cup of water chestnuts
¼ cup bamboo shoots
¼ cup of Thai eggplant quartered (cut in to chunks of 4) *can use other eggplant if necessary*
¼ baby corn in big chunks
2-3 small green chilies diced
1 tbls oyster sauce
1 tbls sugar (more if it needs to be sweeter)
*You can substitute ANY veggie into the curry*
- Put one tablespoon of oil in the pan and heat until hot. Add garlic and onion and saute for one min then add the water chestnuts, baby corn, bamboo shoots and thai eggplant and stir fry for 5 min. Remove from heat to another bowl.
- Take the chicken and add it to the pan on medium heat. Cook up a bit then add only two spoons of the green curry to the chicken and oyster sauce and stir fry. Add coconut milk until just covering then stir fry for a few min.
- Cover the chicken and simmer (on low heat) for 10 min.
- Add the vegetables and the rest of the green curry paste with medium heat and mix together, add more coconut milk until you feel it is good. Let the whole mixture simmer for 10 min.
- Serve hot over rice and enjoy!
Cook’s Notes: If it is necessary for less spicyness I would suggest either adding more coconut milk (a little at a time!) or a bit more sugar. Also if you find it to be on the salty side, sugar and 1 tsp lemon (or lime) juice can help cut it down.