One of my favourite things in the world to eat is curry. On shrimp, chicken, beef, goat, duck, I’m not particular. There is nothing more pleasant than a well made curry.
Often when folks come to our shop, they’ll see the Peppermaster Thai Green Curry sauce and tell me, “I don’t like curry”; or their husband/brother/wife/friend, etc. But what we know and love as curry, is definitely NOT what our Thai friends call curry.
In Thailand a typical green curry dish begins with a green curry paste.
You could make your own, or you could use ours.
To make your own you’d require amassing the following ingredients:
- hot green chillies
- galangal root
- kaffir lime
- white peppercorns
- sea salt
- shrimp paste
At Peppermaster, we start with a blend of fresh chillies, including bird peppers that we fly in from Thailand, garlic, cilantro, star anise, coriander, turmeric, bay leaf, mustard, cumin and cardamom. We take our paste a step further and add leeks, and coconut cream to the sauce.
We leave out the galangal root and lemon grass in favour of fresh squeezed lemons and fresh ginger root, but without them, the sauce is still authentically flavoured. Many commercial green curry pastes will include either shrimp paste and/or fish sauce, we do not feel these are necessary and have left them out.
Peppermaster Green Curry Sauce can be used in place of any commercial Thai Green Curry, so we hope you’ll try ours.
For a starter recipe, we invite you to try our version of Gaeng Kiew Wan; or to the Anglo ear; Thai Green Curry with eggplant.
In this recipe we have opted to use Thai eggplant. a unique version of eggplant that is smaller and more bitter than what we know as aubergines here in North America. You can remove the seeds to lessen the bitterness, but it is not necessary in this recipe.
For the vegetarian version, simply substitute Tofu, beans and/or nuts for the meat.
- 1 lb protein (Beef, chicken, fish, seafood, we really like it with lobster)
- 1 tbsp cooking oil (not olive oil)
- 3 tbsp Peppermaster Thai Green Curry sauce
- 2 1/2 cups coconut milk (we recommend Arayuma brand)
- 5-10 small fresh Thai eggplants, quartered (If these are difficult to find, you can substitute, root vegetables, peas, bamboo shoots, broccoli, carrots, etc. in fact any vegetables you have in the fridge will do. If you use leftover pre-cooked vegetables, reduce your cooking time to simply heat them to steaming hot.)
- 1/4 cup sweet basil
- Sweet basil or cilantro leaves
- Fresh sliced red chillies (these can be finely chopped fresh red bell peppers if you are going for a milder finish)
- Peppermaster Thai Green Curry or Peppermaster Hurricane Mash
- Peppermaster Fire Salt and Peppermaster Pepper Pepper to taste
- Slice the protein into thin slices about 3 cm thick.
- Saute the Peppermaster Green Curry sauce in oil over medium heat in a wok or saute pan until fragrant, reduce the heat to low, add 1 1/2 cups of the coconut milk a little at a time, stirring until the oily film floats on top, this is the point when the coconut cream has separated.
- Add the protein and continue cooking until fragrant and the protein is cooked through (one to five minutes depending on the protein). Transfer to a large pot, place over medium heat and cook until simmering. Add the remaining coconut milk, the sweet basil, and Peppermaster Fire Salt and Peppermaster Pepper Pepper to taste. When the mixture returns to a simmer add the eggplants (substituted root vegetables, that require longer cooking times, such as potatoes, should be cooked separately.) Cook until the vegetables are cooked through.
- Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
Serve with a bowl of Jasmine rice.