THAI GREEN CURRY
Thai Green Curry is a delightful and aromatic dish that captures the essence of Thailand's vibrant culinary traditions
Equipment
- 1 Large saucepan or wok
- 1 Wooden spoon or spatula
- 1 Chopping board and knife
- 1 Blender or mortar and pestle (for green curry paste)
- 4 Serving bowls and utensils
Ingredients
- 400 g chicken, tofu, or preferred protein
- 2 tbsp green curry paste (store-bought or homemade)
- 400 g coconut milk
- 1 red bell pepper sliced
- 1 medium-sized aubergine cubed
- 200 g bamboo shoots canned or fresh
- 2 tbsp vegetable oil
- 1 tbsp fish sauce or soy sauce (for a vegetarian/vegan option)
- 1 tsp sugar
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- 1. Prepare the Green Curry Paste
- If using store-bought paste, skip to the next step.
- To make the paste from scratch, blend together green chilli peppers, garlic, lemongrass, shallots, galangal, and coriander roots (or use a mortar and pestle). Set aside.
- 2. Cook the Protein
- Heat the vegetable oil in a large saucepan or wok over medium heat.
- Add the green curry paste and cook for a few minutes until fragrant.
- Add the chicken, tofu, or your choice of protein. Cook until it's no longer pink (if using chicken) or until it's lightly browned.
- Simmer with Coconut Milk
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the red and green bell peppers, eggplant, and bamboo shoots.
- Stir in the fish sauce (or soy sauce for a vegetarian/vegan option) and sugar.
- Allow the curry to simmer for about 10-15 minutes until the vegetables are tender and the flavours meld together.
- Serve
- Serve your Thai Green Curry hot, garnished with fresh basil leaves.
- Accompany it with a side of steamed jasmine rice.
Notes
- Adjust the amount of green curry paste to your preferred level of spiciness.
- Feel free to customise the vegetables and protein according to your taste.
- Add a squeeze of fresh lime juice for a zesty twist before serving.