Green curry
Thai Green Curry is one of the most popular and delicious dishes in Thai cuisine. It’s a fragrant and highly flavorful dish that’s perfect for any occasion. Whether you’re having a cozy night in with your family or entertaining guests, this dish is sure to impress. The dish is made with a green curry paste that’s typically comprised of fresh green chili peppers, galangal, lemongrass, garlic, shallots, and other aromatic spices.
Unlike other curries from other parts of Asia, Thai green curry is a bit lighter and made with coconut milk, giving it a creamier texture. The combination of the heat from the chili peppers and the sweetness of the coconut milk creates a mouth-watering taste that’s both rich and complex.
The dish is typically made with chicken or beef, but one of the great things about Thai green curry is its versatility. You can easily swap the meat for fish or tofu, and add whatever vegetables you like. Some traditional vegetables used in Thai green curry include bell peppers, eggplants, and bamboo shoots.
One thing to keep in mind when making Thai green curry is that the ingredients should be as fresh as possible. The flavor of the dish relies heavily on the freshness of the ingredients, especially the herbs and spices.
Making your own green curry paste at home is also an option, but it requires a bit more effort. A good quality store-bought paste is a great substitute if you’re short on time or if you don’t have all the necessary ingredients.
To start cooking, you’ll need to prepare the curry paste. If you’re using a store-bought paste, skip this step. Begin by chopping up the lemongrass, shallots, garlic and chili peppers, and blend them together with the galangal and other spices until they form a smooth paste. Set aside your paste and get your ingredients ready.
Heat up a pot or wok and add a generous amount of oil. Once the oil is hot, add your curry paste and stir-fry it for a minute or two until it’s fragrant. Add your choice of meat and cook until it’s nearly done. Next, add coconut milk and water, and bring the mixture to a boil. Reduce the heat and let it simmer until the meat is cooked through and tender.
At this point, you can add your choice of vegetables and let them cook for a few minutes until they’re tender but still have some crunch to them. Once the vegetables are cooked, the dish is ready to be served.
Thai Green Curry is typically served over steamed jasmine rice. It’s the perfect accompaniment to the rich and spicy flavors of the curry. Garnish your dish with fresh herbs like basil or cilantro, and a squeeze of lime juice, to add an extra hit of flavor.
Making Thai Green Curry may seem intimidating at first, but with a good quality curry paste and fresh ingredients, it’s actually quite easy to make. You’ll be impressed with how quickly this delicious and aromatic dish comes together.
Ingredients:
- 1 lb chicken breast or thighs, chopped into bite-sized pieces
- 1 can of coconut milk
- 1-2 tbsp green curry paste (adjust to taste)
- 1 red bell pepper, sliced
- 1 small onion, diced
- 1-2 cups of vegetables of your choice (such as green beans, zucchini, sliced bamboo shoots)
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 kaffir lime leaves
- ½ cup fresh basil leaves
- Salt to taste
Directions:
- In a large skillet or wok, heat about 1 tablespoon of oil over high heat.
- Add chicken to the skillet and cook until slightly browned, about 5 minutes.
- Add onion and stir fry for 2-3 minutes or until slightly softened.
- Add green curry paste and stir fry for 1-2 minutes or until fragrant and well combined with the chicken and onion.
- Add the coconut milk, fish sauce, brown sugar, and kaffir lime leaves to the skillet and stir well to combine. Bring the mixture to a boil.
- Reduce heat to medium, add vegetables and simmer for about 10-15 minutes, or until vegetables are tender and chicken is cooked through.
- Taste and season with salt as needed.
- Remove from heat and add fresh basil leaves.
- Serve over rice or noodles. Enjoy your delicious Thai Green Curry!