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How To Make Best Thai Green Curry

Thai Green Curry



INGREDIENTS

Curry - use ONE:

·         4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR (Note 1)
·         1 quantity homemade green curry paste (Note 1)

Extras - for jar curry paste (Note 2):

·         2 large garlic cloves , minced
·         2 tsp fresh ginger , finely grated
·         1 tbsp lemongrass paste (Note 2)

Green Curry:

·         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

Garnishes:

·         Crispy fried Asian shallots , high recommended (Note 9)
·         Thai basil or cilantro/coriander , recommended
·         Green or red chillies slices , optional
·         Steamed jasmine rice







INSTRUCTIONS

1.    Heat oil in a heavy based skillet or pot over medium high heat.

2.    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!!

3.    Add chicken broth and coconut milk, mix to dissolve paste.

4.    Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.

5.    Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.

6.    Add kaffir lime leaves. Mix then bring to simmer.

7.    Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.

8.    Add eggplants, cook 5 minutes until soft.

9.    Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.

10.  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.

11.  Serve curry over jasmine rice with garnishes of choice.

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