2 to 5tablespoonThai green curry paste(add as much as you can take, heat-wise)
4lime leaves(optional)
1cancoconut milk(about 14 ounces)
1cupcoconut water,or regular water
2tablespoonspalm sugar,or brown sugar
1poundvenison or beef,thinly sliced across the grain
2 to 4tablespoonsfish sauce
1cuppeas,fresh or thawed
1/2cupThai basil or cilantro,roughly chopped
5sliced Thai chiles(optional)
Lime juice, to taste
Instructions
Heat the coconut or vegetable oil in a pot over high heat. When it starts smoking, add the onion and stir fry until the onion is soft, and slightly browned on the edges.
Add the curry paste -- start with 2 tablespoons -- and the lime leaves if using, plus the coconut milk and coconut water or plain water. Bring to a boil. Dissolve the palm or brown sugar into this, then taste. Add more curry paste if you want. Add the venison and stir to combine. Let this simmer a minute or two.
Stir in the fish sauce, peas, chiles and Thai basil and let this cook about 5 minutes. Add lime juice to taste. Serve with jasmine rice.
Notes
Keys to Success
Use full fat coconut milk. You need it. Lowfat ones lack flavor.
Do try to get Maesri or May Ploy curry pastes, or make your own. This is the soul of your curry.
Fish sauce matters. Use as much as you can stand, up to the full 4 tablespoons. It should be noticeable, but not overwhelming.
Thai green curry is supposed to be a little sweet, not sickly sweet. 2 tablespoons is for palm or coconut sugar, which isn't as sweet as brown sugar. Use only 1 tablespoon if that's what you are using.
This is a fast meal, so make sure your venison or beef or whatever is a tender cut, sliced across the grain.
Pretty much not possible to use too much cilantro or Thai basil. Go for it.