Thai Green Curry By Ian Kittichai
We ask the city’s home chefs, bartenders, food bloggers and
gourmands to share their favourite recipes. This week, Ian Kittichai, chef and owner of Koh by Ian Kittichai at the InterContinental Marine Drive, tells us how to prepare his green Thai curry with chicken (which happens to be the joint winner of our Taste Test for the dish).
INGREDIENTS
• 50 grams brinjal
• 50 grams baby eggplant
• 50 grams water chestnuts
• 15 ml cooking oil
• 40 grams green curry paste
• 150 grams coconut milk
• 15 ml oyster sauce
• 15 grams soya sauce
• 100 ml vegetable stock
• 250 grams chicken
• Salt and pepper to taste
• 40 grams sweet basil
• 10 grams kaffir lime leaves
• 15 grams red chilies
METHOD
• Dice the brinjal, baby eggplant and water chestnuts and keep aside.
• Heat the oil in a pan, add the green curry paste and cook it until the oil starts to separate from the curry paste.
• Add the coconut milk to the paste and bring it to boil.
• Add the oyster sauce, soya sauce, vegetable stock, chicken and the diced vegetables to the pan.
• When the chicken has cooked, add salt and pepper to the curry followed by the basil leaves and kaffir lime leaves.
• Garnish with sliced red chillies before serving.
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Thanks for sharing this recipe. It’s on my try list.
Aren’t brinjal and eggplant same? Will any variety do or should be we use some specific kind?
Yes, but what is the point of this recipe if the chef hasn’t told us how to make the most important ingredient- the green curry paste itself?
Of course, so generous of him to “share” the recipe when he hasnt bothered to give out the recipe for the main ingredient – Thai Green Curry Paste – are we supposed to go out and buy the generic Thai Curry ready made pastes and expect to get the Koh flavour??!