Thai Green Curry
The Philosophy
We are a French provincial bistro, yes, but we are not precious. Good cooking recognises excellence wherever it exists, and Thai green curry is one of the world's great dishes. We prepare it here with respect for its origins and care for its balance.
The curry paste is the soul — sharp with fresh herbs, complex with spices, alive with chilli. We use good quality paste from Thai grocers who know their craft better than we ever could. Our contribution is in the layering of flavours: the coconut milk sweet and rich, the fish sauce savoury and deep, the basil bright at the finish.
This is warming food, fragrant and vibrant. It fills the bistro with aromas that make people lean forward in anticipation. We serve it over jasmine rice, the curry pooling around each grain. This is not fusion — it is simply good cooking, travelled from Thailand to our provincial table with gratitude.
Les Ingrédients
- 500g chicken thigh, cut into pieces
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- Fresh Thai basil leaves
- 150g bamboo shoots, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 4 kaffir lime leaves
- 1 Thai eggplant, quartered (or regular eggplant)
- Steamed jasmine rice, to serve
The Method
- Heat a large wok or deep frying pan over medium-high heat. Add 2 tablespoons of the thick coconut cream from the top of the tin. Let it sizzle and split, becoming fragrant and oily.
- Add the curry paste to the coconut cream. Fry it, stirring constantly, until deeply aromatic and the oil begins to separate. This blooming is essential — it awakens the spices. About 2-3 minutes.
- Add the chicken pieces and stir to coat in the curry paste. Cook for 3-4 minutes until the chicken is sealed and beginning to colour.
- Pour in the remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves. Stir well and bring to a gentle simmer. The sauce should be creamy and fragrant.
- Add the eggplant and bamboo shoots. Simmer gently for 12-15 minutes until the chicken is cooked through and the eggplant is tender. Stir occasionally to prevent sticking.
- Taste the curry. It should be a harmony of sweet, salty, spicy, and rich. Adjust with more fish sauce or sugar as needed. The balance is personal — trust your palate.
- Remove from heat and tear in the Thai basil leaves. Let them wilt in the residual heat. Serve immediately over steamed jasmine rice, the curry fragrant and the rice ready to absorb every drop of sauce.