green curry

Nagi Maehashi’s selected Thai green curry combines chicken thighs, Japanese eggplant and snow peas in a fragrant coconut sauce. This version uses purchased green curry paste refreshed with garlic, ginger and lemongrass paste.

The curry paste and extra aromatics fry in vegetable oil until the mixture mostly dries out. Chicken broth and full-fat coconut milk are stirred in to dissolve the paste.

A little fish sauce and white sugar season the purchased-paste version before torn lime leaves enter the pan. The chicken simmers gently, followed by the eggplant until it softens.

Snow peas cook briefly near the finish, then Thai basil and lime juice are stirred through. Maehashi keeps the sauce relatively thin rather than continuing to reduce it into a thick coating.

The curry is served over steamed jasmine rice. This selection uses extra Thai basil as a garnish, with crisp fried Asian shallots and optional chilli slices offering further texture and flavour.