Thai Chicken Curry

when you make yours do you use coconut milk or just cream?

I use coconut cream. Haven't made it in ages. Maybe on the weekend.

Either Coconut Cream or Cocnut Milk.

Coconut cream usually.Dairy cream is never used in Thai curries.

Must be coconut cream - otherwise it's not Thai curry :-)

I use light evaporated milk with 1 tsp cornflour and then add coconut essence, no one has noticed that it's not the realy thing yet.Do this as it is healthier than coconut cream..

Any chance please of a full recipie plz.

I use the coconut flavoured evaporated milk made by carnation.

Here's a delicious version of a Green Curry, based on a recipe by Neil Perry.

Green Fish Curry (Neil Perry)

(or use chicken breast or pork fillet)

350 g fish in 2cm cubes, 130g green curry paste, 250 ml coconut cream, 3 tab peanut oil, 6 kaffir lime leaves, 4 tab fish sauce, 1 tab crush palm sugar, 500 ml coconut milk, 4 hot green chillies lightly crushed, 3 long red chillies split and deseeded, 10 pea eggplants, 5 apple eggplants quartered, 12 Thai basil leaves.In a heavy based frying pan over high heat cook the coconut cream and and oil, stirring, until it splits.Add curry paste and crushed lime leaves and stir 10 - 15 minutes until it is very fragrant and sizzling fiercely.Add fish sauce, cook 1 min.Add sugar and coconut milk and bring to a boil.Add fish, eggplants and chillies and simmer 3 - 4 minutes until fish is cooked and eggplants barely tender.Add basil.Serve with lots of steamed Jasmine rice.

Green Curry Paste

5 coriander seeds, 5 cumin seeds, 5 white peppercorns, 6 small hot green chillies, chopped, 3 long green chillies, deseeded and chopped, 2 stalks lemongrass, trimmed and chopped, 2 tab chopped galangal, 10 red shallots chopped, 5 cloves garlic chopped, 3 coriander roots scraped and chopped,1 tab fresh tumeric chopped, zest of 1 kaffir lime finely grated, 1 tsp Thai shrimp paste, roasted.Lightly roast coriander, cumin and peppercorns in a dry pan, grind to a powder. Wrap shrimp paste in foil and roast until fragrant.Pound all ingredients in a mortar (or in a small food processor) until very finely ground.

davidt4 please explain more about the pea and apple eggplants haven't heard of thanks

Pea eggplants are the size of a large pea and add a crunch and bitterness to the curry.They are quite hard to find in NZ unless you grow them, so just leave them out.Apple eggplants are the size and shape of a large apple with pale green or mauve skin - use any small eggplant but preferably not a big black one.