About 2 months ago I made my first attempt at green curry but it was way too sweet. This time I substituted water for 1 can of coconut milk and added some thai chilis. It was worlds better and will now be my go to recipe for green curry. It takes about an hour-hour and a half to prepare and cook which isn’t bad for something that seems like it would be so complicated. I did most of the cooking in my brand new Joyce Chen Wok, courtesy of the hubbie for my birthday (I love it). Four chilis was a perfect amount of spice for us but definitely adjust to your taste, it is spicy to the point of almost making your nose run but I’ve had spicer before. Enjoy and please share your photos and experience when you try it !
Note: Thai green eggplant can be hard to find, check your local Asian grocery store, the Vietnamese Supermarket Hung Vuong on 10th and Washington in Philadelphia had them ! I’ve read that you can substitute regular eggplant and or bamboo shoots