Best & Worst Thai Food According to a Thai Chef

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

For 'Enhanced' Green Curry Paste: In a mortar and pestle, pound julienned Thai basil into a fine paste. Add grachai and pound into a paste. Add the shrimp paste and green curry paste and pound to mix. Alternatively, blend with some chicken stock until smooth.

In a heavy-bottomed pot, bring about ¾ cup of the coconut milk to a full boil over medium heat. Add the curry paste and sauté, stirring frequently, until coconut oil starts to separate from the paste, 3-5 minutes.

Add chicken thigh and stir to mix with the paste.

Add chicken stock, remaining coconut milk, palm sugar, and 1 tablespoon of fish sauce. Bruise and tear lime leaves, add to the pot, and bring to a simmer for 10-15 minutes until chicken is fork tender.

Cut Thai eggplant into bite-sized pieces and keep submerged in water if not using soon.

Once chicken is done, add Thai eggplant and push them into the curry for the first minute. Cook for 2 minutes until tender. If using bamboo shoots, add them in and heat up for a minute.

Turn off heat, add red peppers, and stir. Add Thai basil and adjust seasoning with more fish sauce if needed. Serve with jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens