Adventures living as expats.

Thursday, October 4, 2012

Green Chicken Curry & Som Tam (Papaya Salad)

Green curry is one of my favorites.  In fact, I rarely order anything else in Thai restaurants because I'm so addicted.  It's an understatement to say I was excited to learn (and taste) the dish in cooking class this week.  Everyone in the class loved the dish as well and I think it was the first time we finished all the food.  

  • 850 gr chicken - sliced thinly
  • 2 cups baby eggplant - quartered and soaked in salt water
  • 1 stalk chopped lemongrass
  • 3 T chopped coriander (leaves and stems)
  • 3 T chopped spring onion
  • 2 large garlic cloves chopped
  • 5 green chilies seeded and chopped + 3 diagonally sliced
  • 1 cm galangal chopped
  • 2 t ground coriander seed
  • 1 t ground pepper
  • 2 T vegetable oil
  • 400 mL coconut milk
  • 4 kaffir lime leaves
  • 1 T fish sauce
  • 1/2 t salt
  • 1 T sugar
  • 1 C basil
  1. Combine the lemongrass, coriander, spring onion, garlic cloves, 5 chilies, galangal, ground coriander seed, and pepper in a food processor and grind to a paste.  Use a small amount of coconut milk if needed to keep the mixture moving.
  2. Heat the oil in a wok and stir fry curry paste until fragrant (4-5 mins).  
  3. Add coconut milk, lime leaves, and fish sauce.  Simmer for 5-10 mins.
  4. Add chicken and simmer for a few minutes.  Add eggplant, salt, and sugar and simmer until cooked through.  Add sliced chilies and basil at the last minute.  Serve with rice.
I immediately went to the store and got the ingredients so I could make if for Jeff.  I simmered the coconut milk in step 3 for the full 10 minutes and the sauce reduced a little too much so next time I will lower the time.  The flavors were still fantastic and its a new favorite recipe.

My version
We also made papaya salad which I'd never had before, but may have to start ordering in restaurants.  It was very refreshing and went well with the curry.


  • 500 gr green papaya peeled and cut in matchsticks
  • 50 gr dried shrimp
  • 50 gr sugar
  • 5 T fish sauce
  • 5 T fresh lime juice
  • 4 t mashed garlic
  • 4 T sweet chili sauce
  • 50 gr chopped peanut
  • Lettuce, cucumber, green beans, red chili, and cabbage to garnish
  1. Wash the papaya in cold water and drain.  Repeat several times.
  2. Soak the shrimp in hot water for 10 minutes.  Then drain, clean, and chop.
  3. In a large bowl, whisk the sugar, fish sauce, lime juice, garlic, and sweet chili sauce together.  Add the papaya and chopped peanut.
  4. Arrange garnish veggies on plate and top with papaya salad.

1 comment:

  1. blog with super duper recipes and photos.Love to follow uu.
    Curry look super delicious.