Authentic Thai Green Curry Recipes

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THAI GREEN CURRY



Thai Green Curry image

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

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

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



Authentic Thai Green Curry image

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

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

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!



Authentic Thai Green Curry Recipe (แกงเขียวหวาน) - Best Taste! image

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

1 whole chicken (ไก่บ้าน) - I used a free range chicken that was 1.4 kg.
2 cups of water
green curry paste - all of the paste below
2 - 3 cups coconut cream (หัวกะทิ)
6 - 10 Thai eggplant (มะเขือเปราะ)
6 - 10 stems of Thai sweet basil (โหระพา)
2 red spur chilies (พริกชี้ฟ้าแดง)
20 kaffir lime leaves (ใบมะกรูด)
½ tsp. salt, or to taste
150 grams Thai chilies, green color (พริกขี้หนูเขียว)
1 head garlic (กระเทียม)
3 shallots (หอมแดง) - small Thai shallots
1 piece of galangal (ข่า) - about a thumb sized piece
5 cilantro roots (รากผักชี)
1 kaffir lime peel (ผิวมะกรูด)
2 stalks lemongrass (ตะไคร้)
1 tbsp. white peppercorns (พริกไทยขาว)
1 tsp. coriander seed (ลูกผักชี)
1 tsp. cumin seed (ยี่หร่า)
1 tsp. salt (เกลือ)
1 tbsp. shrimp paste (กะปิ)

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



Authentic Thai Green Curry image

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

2 tablespoons vegetable oil
1 cup diced eggplant
1 cup chopped white onion
1 cup thinly sliced bell pepper
1 cup string bean
1 cup sliced carrot
1 cup broccoli (added later than other veggies so it dosn't get too soft)
1 (8 ounce) can bamboo shoots
2 teaspoons minced garlic
2 -4 tablespoons thai green curry paste (depending on desired degree of heat)
2 tablespoons nam pla (Thai fish sauce)
1 (14 ounce) can unsweetened coconut milk
1 cup stock (shrimp, fish, veggie, or whatever you prefer)
1 1/2 lbs shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint)
1/4 teaspoon salt
8 lime wedges (optional for garnish)

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



Authentic Thai Green Curry image

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

2 slices fresh galangal, thin slices
2 large hot green chili peppers
1 stalk lemongrass
4 teaspoons palm oil
8 tablespoons full fat coconut milk
2 tablespoons nam pla (fish sauce)
6 tablespoons palm sugar
1 teaspoon chicken seasoning
1 large chicken breast, thinly sliced
4 slices aubergines, thin slices, quartered
2 tablespoons bamboo shoots
6 kaffir lime leaves, ripped from the stem, stem thrown away
4 tablespoons green beans
8 thai basil leaves, ripped

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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From iamaileen.com


EASY THAI GREEN CURRY WITH CHICKEN RECIPE | แกงเขียวหวาน
2013-11-02 2 tbsp. cooking oil of your choice; 2 cans of coconut milk (14 ounces), the Chao Koh brand is my fav; 1 c. water; 3 – 6 tbsp. Thai green curry paste, Mae Anong is a good one; 1.5 lbs of pork or chicken breasts, thinly sliced; 1 c. frozen or fresh shelled peas, or small pea eggplants; 1 lb. small Thai eggplants, cut in quarters, or 2 long Asian eggplants cut into bite-sized pieces
From thai-foodie.com


AUTHENTIC THAI GREEN CURRY - SOUTHERN STYLE VEGAN
2018-07-17 Ingredients. FOR GREEN CURRY PASTE; 8 green long chili peppers. 8 bird’s eye’s chili peppers. 4 tbsp shallots, chopped. 4 tsp galangal, chopped. 2 tsp kaffir lime rind (I used lime peel as substitute)
From southernstylevegan.com


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