Expected Outcome

Two rich portions of Green Thai Curry, spicy, rich sweet-sour taste.

Warning: this recipe did not yet undergo vetting.

Ingredients

- coconut milk:
  amount: 250
  unit: ml
- green curry paste:
  amount: 2.5
  unit: tbsp
- water:
  amount: 200
  unit: ml
- fish sauce:
  amount: 2.5
  unit: tbsp
- tamarind sauce:
  amount: 2
  unit: tbsp
- palm sugar:
  amount: 4
  unit: tbsp
- chicken breast/shrimps/tofu/seitan/...:
  amount: 300
  unit: gram
- kaffir lime leaves:
  amount: 20
  unit: piece
- thai basil leaves:
  amount: 40
  unit: piece
- coriander leaves:
  amount: 20
  unit: gram
- thai eggplants:
  amount: 150
  unit: gram
- mange touts:
  amount: 150
  unit: gram
- broccoli:
  amount: 150
  unit: gram
- chilli pepper:
  amount: 4
  unit: piece
- yasmin rice:
  amount: 250
  unit: gram

Preparation

• Remove the petiole from each thai eggplant and dispose of it (the petiole!). Wash them (the fruits!), cut them in half, put them in a bowl of water.
• Cut the kaffir lime leaves in parallel to the midrib, throw away the midribs. A good technique is to cut the leaf while having it folded along the midrib, one cut separates the midrib, the second quarters the leaf.
• If your palm sugar comes in nuggets, grind it to grains no bigger than 4 millimeters in diameter. A knife can be used to grind of flakes from the palm sugar nugget.
• Chop the broccoli into small pieces sized to your liking.
• Chop the chili pepper. If spiciness is an issue, throwaway the seeds by slicing it before. Considering wearing gloves, or be really wary of not touching your eyes etc. after handling the chili seeds.
• Cut the chicken breast/shrimp/tofu/seitan/… into pieces sized to your liking.

At the end, you should have something akin this:

Cooking

You want the rice to be done by the time the broth finishes, so prepare the rice according to your preferences. For the broth, start by heating the following ingredients in a wok, stirring them until they mix well:

• coconut milk
• green curry paste
• palm sugar
• chili pepper, but just 2 gram

Heat-wise, the goal is to keep the mixture simmering; control the heat accordingly. Once you got a homogenous emulsion, season the broth with tamarind sauce and fish sauce. A slight sour note from the tamarind sauce is desired, while the salty fish sauce tempers (but not topples!) the sweetness of the palm sugar. Once a satisfying taste has been achieved, start adding the thai eggplant (but dispose of the water which you soaked them in earlier). Also add chicken breast/shrimps/tofu/seitan/… and half of the kaffir lime.
Tip: Likely you have to increase heat after adding this many cold things, to keep the broth simmering.

After ca. 5 minutes, you can start adding the mange touts and the broccoli. If you find too much water boiled off, add the water. Keep watch of the broccoli, once it is cooked al-dente, the broth is finished and can be taken of the heat.

Serving

1. Put four ladles of rice to a bowl.
2. Add one to two ladles of the broth.
3. Add a half-dozen of kaffir lime leaves, 1 gram of chili peppers and two-dozen thai basil leaves.

Done!