Thai green curry is a lovely dish, that can be eaten in a vegetarian version, but also can combine well with chicken or seafood. It is a lunch or dinner staple, usually served with rice.
The green curry is a fragrant paste, made from green chillies, lemongrass, galangal, garlic, shalots, cilantro. Cocount milk is a required ingredient, so are lime leaves.
The art of making Thai green curry
This recipe is using green curry paste as a store bought ingredient. Heat a few table spoons of the green curry paste in vegetable oil and sweat the curry mixture. Thereafter coconut milk, lime leaves and chicken breast pieces are added, and vegetables thereafter.
A wide selection of vegetables are available: onion, carrot, beans, cauliflower, bok choi, peppers. Use fish sauce and palm sugar to bring the mixture to taste.
Special equipment
None
Ingredients
Method
- Measure 3 tbsp of green curry in a deep frying pan
- Add the vegetable oil
- Bring to a simmer and pan fry at low temperature for 5 minutes
- Add half of the coconut milk and stir
- Then add the chicken in pieces and add the lime leaves and the palm sugar
- After a few minutes add the onions, carrots followed after 5 minutes by the beans and then after 3 minutes add the pepper, mushrooms and cauliflower. Continue to cook, until the vegetables are ready, but they may keep a bite
- Bring to taste with the fish sauce.
Notes
Food allergy & intolerance information: none
Remarks
1. When using seafood, add the delicate seafood to the vegetable curry coconut milk mixture towards the end. Shrimp and some more solid white fish filets work well.
In the vegetarian version use more meaty mushrooms, such as shitaki
