Quick Thai Green Curry Recipes

AUTHENTIC THAI GREEN CURRY

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.

THAI GREEN CURRY

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.

QUICK THAI GREEN CURRY

Steps:

• Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
• Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
• Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

QUICK AND EASY THAI GREEN CURRY

Steps:

• In a wok, add Thai Green Curry Paste (1 tablespoon). Stir on medium-high heat until fragrant and bubbling slightly.
• Add Coconut Milk (270 milliliter). Stir together until sauce starts to simmer. Add Boneless Pork Chops (500 gram). Cook while stirring for about 2 minutes, until everything is coated in sauce.
• Add Mixed Vegetables (5 cup) and stir in. Cover the wok and allow to simmer for 5 minutes, or until vegetables are tender.
• Add Brown Sugar (2 teaspoon) and Fish Sauce (2 teaspoon). Stir to combine.
• Serve with White Rice (to taste) and enjoy!

EASY THAI GREEN CURRY

Steps:

• To make sauce, mix all sauce ingredients together in a blender.
• Add 1 Tbsp. oil to large frying pan then stir-fry chicken/quorn until well saturated with sauce.
• Add stock. Stir and reduce heat to medium-low.
• Gently simmer for 5 minutes. Season to taste.
• While curry is simmering, bring a saucepan of water to the boil.
• Now add 100g Thai jasmine rice and leave to cook for 15 minutes.
• Add 300ml coconut milk and green vegetables to curry. Continue simmering for 4 minutes.
• Add mung bean sprouts and stir for a few minutes.
• Add cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking vegetables.
• Serve with Thai jasmine rice and sprinkle with basil.

THAI GREEN CURRY

Steps:

• Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
• Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
• Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
• Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
• Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
• Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
• Serve this curry in bowls over rice. Top each portion with fresh basil.