THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!
In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai green curry is amazing!
Provided by Mark Wiens
Categories Thai recipes
Time 2h30m
Yield 1 pot
Number Of Ingredients 21
Steps:
- The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
- Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
- Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
- Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
- In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
- Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
- While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
- After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
- Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
- The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.
AUTHENTIC THAI GREEN CURRY
My boyfriend and I made this for his parents and couldn't believe how much it tasted like the authentic version at our favorite Thai restaurant. Don't be discouraged by the long list of ingredients, it's actually extremely easy to put together. Beware, the green curry paste is HOT. We used just 2 tablespoons and it was very spicy. Enjoy!
Provided by VeggieFace
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat.
- Add the vegetables (minus the broccoli) and cook until softened, 3 to 5 minutes.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the curry paste and fish sauce, and cook, stirring, for 15 seconds.
- Add the coconut milk and stock and bring to a boil.
- Lower the heat and simmer until thickened, about 5 minutes.
- Add the shrimp, broccoli and bamboo shoots, and cook until shrimp is pink and broccoli is cooked to your preference.
- Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining Thai basil. Serve with rice and lime wedges.
Nutrition Facts : Calories 527.4, Fat 32.2, SaturatedFat 21, Cholesterol 259.2, Sodium 1139.8, Carbohydrate 23.3, Fiber 6.2, Sugar 7.5, Protein 41.3
AUTHENTIC THAI GREEN CURRY
I was taught this recipe by a Thai chef from the Royal Orchid restaurant on Portland Street, Manchester, England. I've tried dozens of recipes for this dish, and this is the best that I've ever been able to do it. Obviously, it's open to interpretation: if you want it a bit more salty, add a bit more nam pla; if you want it a little sweeter, add a touch more palm sugar; if it's not spicy enough, add more chilli to the paste. In addition, I'd always go for the full fat coconut milk - it gives a far better texture to the dish. I'm very much from the Gina D'Acampo school of thought on this one - don't try to make healthy options; just go to the gym. Also note that the veggies in this are interchangeable for several other things - interchange the aubergine and beans for any other types of green veg - sugarsnap peas, runner beans, peppers etc. Finally, I should also specify that the palm sugar should be dissolved in hot water before adding to the pot - this should be done entirely based upon taste, but as a starting point, I'd say that you should add a couple of tablespoons of sugar to 300ml of hot water.
Provided by Big Dino
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway.
- Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste.
- Heat the palm oil in a non-stick pan.
- Briefly fry the paste until sizzling.
- Immediately add the coconut milk and fry until sizzling.
- Immediately add the nam pla palm sugar and chicken powder and fry until sizzling.
- Immediately add the thinly sliced chicken breast and fry until browned.
- Add the aubergine and bamboo and continue to sizzle.
- Add the kaffir lime leaves and stir.
- Add some water if needed to thin the sauce out a little bit.
- Add the green beans and stir.
- Add the thai basil.
- Simmer for a minute and taste.
- Make any required additions of palm sugar and/or nam pla to taste.
- Serve immediately with rice of your choice.
Nutrition Facts : Calories 502.7, Fat 28.8, SaturatedFat 17.8, Cholesterol 46.4, Sodium 1471.7, Carbohydrate 46, Fiber 1.4, Sugar 41.4, Protein 18.9
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- Reduce the coconut milk. To begin with, pour half of the coconut milk into a pot and simmer it over low heat until it thickens. The coconut oil will start to separate from the water phase at this point.
- Add the green curry paste. There are two ways you can do this- mix your own blend of green curry paste get a good quality store-bought curry paste. Store-bought Thai green curry paste.
- Add the chicken. When you see the coconut oil starts to bubble around the curry paste, add the chicken thigh meat. Chicken thigh meat has better flavor than breast meat, and will not become tough after prolonged cooking.
- Add the remaining ingredients. Coconut milk and chicken stock. Now pour the remaining coconut milk and the chicken stock into the pot. Simmer over low heat for ten minutes until the chicken is cooked and tender.
- Do a taste test. When the curry is almost done and the liquid is reduced and thicken, do a taste test. The saltiness depends on how much the liquid is left, which means the best time to adjust is when it is done.
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