Thaigreencurry Recipes

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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

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

EASY THAI GREEN CURRY



Easy Thai Green Curry image

Creamy but hot and can be adapted to suit veggies.

Provided by majamcgill

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

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.

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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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