Name: Thai Green Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1)); 1 quantity homemade green curry paste ((Note 1)); 2 large garlic cloves (, minced); 2 tsp fresh ginger (, finely grated); 1 tbsp lemongrass paste ((Note 2)); 2 tbsp vegetable oil; 1 cup (250ml) chicken or vegetable broth, low sodium; 400 g/14oz coconut milk (, full fat (Note 4)); 1 - 3 tsp fish sauce *; 1 - 3 tsp white sugar *; 1/8 tsp salt *; 6 kaffir lime leaves (, torn in half (Note 5)); 350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6)); 2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7)); 1 1/2 cups snow peas (, small, trimmed); 16 Thai basil leaves ((Note 8)); Juice of 1/2 lime (, to taste); Crispy fried Asian shallots (, high recommended (Note 9)); Thai basil or cilantro/coriander (, recommended); Green or red chillies slices (, optional)