Authentic Thai Green Curry Food

THAI GREEN CURRY RECIPE

Steps:

• Cut the chicken meat into 1cm to 1.5 cm cubes.
• Cut the eggplant to the same size of the chicken pieces.
• Shred the king oyster mushroom into small pieces.
• Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
• Add the green curry paste. Saute until it turns aromatic.
• Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
• Add the chicken and chicken stock and cook for 10 minutes.
• Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
• Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.

AUTHENTIC THAI GREEN CURRY

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.

AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!

Steps:

• The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
• Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
• Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
• Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
• In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
• Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
• While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
• After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
• Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
• The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.

AUTHENTIC THAI GREEN CURRY

Steps:

• Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway.
• Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste.
• Heat the palm oil in a non-stick pan.
• Briefly fry the paste until sizzling.
• Immediately add the coconut milk and fry until sizzling.
• Immediately add the nam pla palm sugar and chicken powder and fry until sizzling.
• Immediately add the thinly sliced chicken breast and fry until browned.
• Add the aubergine and bamboo and continue to sizzle.
• Add the kaffir lime leaves and stir.
• Add some water if needed to thin the sauce out a little bit.
• Add the green beans and stir.
• Add the thai basil.
• Simmer for a minute and taste.
• Make any required additions of palm sugar and/or nam pla to taste.
• Serve immediately with rice of your choice.

AUTHENTIC THAI GREEN CURRY

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat.
• Add the vegetables (minus the broccoli) and cook until softened, 3 to 5 minutes.
• Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the curry paste and fish sauce, and cook, stirring, for 15 seconds.
• Add the coconut milk and stock and bring to a boil.
• Lower the heat and simmer until thickened, about 5 minutes.
• Add the shrimp, broccoli and bamboo shoots, and cook until shrimp is pink and broccoli is cooked to your preference.
• Stir in 1/4 cup of Thai basil and remove from heat.
• Season to taste with salt. Garnish with remaining Thai basil. Serve with rice and lime wedges.