Green Thai Curry

Recipe by Braxton Allred

Green Thai Curry, preserved in the Brown Family Cookbook 2020.

Ingredients

One of my favorite recipes growing up. My mom got this recipe from her best friend Rie
in Japan. The best time to have this is during the fall or winter when it’s cold outside.
This curry warms you from the very core. The vegetables and chicken can be replaced
with anything you might want to add. I’ve tried this with green beans, potatoes, beef,
and chicken thighs and the curry is still exceptional.
3 medium-small eggplant, washed and cubed (unpeeled)
1 carrot, peeled and sliced
1 colorful bell pepper (red or orange or yellow), sliced
1 bamboo shoot, out into small chunks (optional)
1-2 cans coconut milk
1-2 T nampura (concentrated fish stock)
2 T. Thai green curry seasoning (or less if you don’t want it too spicy) *the brand I use is Mae Ploy and is green in color with a picture of veggies on it
½ cup cashew nuts, salted
2 chicken breasts, chopped in bite-sized pieces

01
*Start your rice cooker before you begin, or cook some on the stove. Pour a bit of oil in a LARGE skillet and turn heat to medium. Sauté chopped chicken (if using) until lightly cooked. Or start with eggplant if you want vegetarian; Add carrot and remaining vegetables, cooking for a minute or two. Push vegetables over to side of skillet and add coconut milk, nampura and curry packet. Stir the curry paste into the milk until it is evenly dissolved. Stir through all vegetables. If you want a lot of sauce you can add an extra can of coconut milk. Cover and simmer on low heat, stirring occasionally, until eggplant is tender but not mushy. Before serving, throw in the cashews and stir to combine. Scoop over hot, cooked rice (I prefer salted rice).