NEXT LEVEL THAI GREEN CURRY
Blow people away with our ultimate Thai curry. It takes more effort, but once you taste the sour and sweet flavours tamed by coconut milk you won't look back
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 20
Steps:
- Heat a dry frying pan and add the coriander and cumin seeds. Toast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder using a pestle and mortar. Wrap the shrimp paste in foil and in the same dry pan, 'toast' the foil package for 2 mins on each side.
- Pound the garlic using a pestle and mortar, then add the shallots, coriander, chillies, galangal, turmeric and lemongrass. Finally, add the shrimp paste and ground spices and pound to a smoothish paste. Alternatively, whizz everything in a small blender or mini chopper in the same order or, for the best and easiest results, half pound in a pestle and mortar, then finish in the chopper. The recipe makes double so save half, but you can also make a much bigger batch if you want.
- To make the curry, open the cans of coconut milk, carefully remove the thick cream and spoon it into a warm wok or large frying pan. Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the sugar, let it dissolve then cook until caramelised and smoking. Stir in the green curry paste and cook for 1-2 mins. Add the chicken and stir well to coat in the paste.
- Pour in the rest of the coconut milk, scatter in the lime leaves and splash in half the fish sauce. Let the sauce bubble for about 10 mins until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the green beans and squeeze in the juice of 1 lime. Taste the sauce - you are after a hit of salt (from the fish sauce) sweet, (from the sugar) and sour (lime juice) - and adjust accordingly. Simmer everything for 5 mins more until the beans are just cooked. Scatter over the Thai basil and red chilli, then bring to the table in the cooking dish and serve with jasmine rice.
Nutrition Facts : Calories 510 calories, Fat 40 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- 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!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- 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.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
THAI GREEN CURRY RECIPE
Thai green curry is the most well-known Thai dish outside Thailand. Why? It has a distinct green color that set it apart from Indian curries which are mostly red or yellow. As the name implies, Thai green curry is prepared by using green chili, with a different flavor from the mature red chilies.
Provided by KP Kwan
Categories Main Course
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 684 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 65 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 1938 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
THAI GREEN CURRY RIBS
Make and share this Thai Green Curry Ribs recipe from Food.com.
Provided by Broke Guy
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Have the butcher cut the ribs across the bone in to 2 inch wide strips. Remove the membrane from the underside of the ribs and discard. Cut each two inch wide strip into three sections. Set aside.
- Combine the chicken broth, coconut milk and the fish sauce. Set aside.
- In a small skillet, heat the cloves, peppercorns, coriander seeds, caraway seeds and cumin seeds over medium heat until the spices just begin to smoke (about 1 minute).
- Using a spice grinder, pulverize the spices and set aside. In a food processor, add the garlic cloves, shallot and chiles and pulse a few times. Add the basil, cilantro and salt and pulse several more times. Add the ground spices and pulse several more times. Through the feed tube, pour the vegetable oil with the machine on so that a paste can be formed. Place into a small bowl and set aside.
- In a large dutch oven, heat the 1/4 cup vegetable oil over medium-high heat. When the oil starts to smoke a little, add the ribs and fry until they are lightly browned (about 5 minutes). Don't forget to have your kitchen fan turned on high. Remove the ribs and drain the cooking oil. Add the ribs back to the pot and pour in the curry paste. Stirfry the ribs and curry paste over medium heat for 30 seconds.
- Add the coconut milk mixture and bring to a low boil. Cover and reduce heat to low/simmer. Cook the ribs until the meat is tender (about 1 hour). Stir the pot every 15 minutes.
- Temporarily remove the ribs from the pot. Using paper towels, remove the oil floating on the surface of the sauce and discard. Return the ribs to the sauce and simmer for 5 minutes to heat them again. If you are not planning on serving the dish within the hour, cool completely, refrigerate covered for no more than 24 hours and then reheat when ready to serve.
- Mix the cornstarch with equal amount of cold water until smooth. Stir into sauce until sauce is slightly thickened. You can keep the ribs warm for up to one hour on simmer/low heat before serving. Serve over cooked rice.
Nutrition Facts : Calories 523, Fat 54.2, SaturatedFat 16.2, Sodium 1845.4, Carbohydrate 9.6, Fiber 1.9, Sugar 1, Protein 4.3
THAI GREEN CHICKEN CURRY
This is from Americas Test Kitchen with my own additions and subractions to suit our tastes. I've tried several recipes trying to find a curry that I like at home as well as what I can get from a restaurant. This one did the trick for me. Hope it works for you. You can adjust the amount of curry paste to the heat level you like. Just remember that as you remove heat you also remove flavor. Just experiment till you find what works for you.
Provided by Keolani
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Carefully spoon about 1 cup of the thick cream from one can of coconut milk.
- Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.
- Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.
- Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil).
- Continue cooking until the curry paste is very aromatic.
- Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.
- Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute.
- Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
- Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
- Cook until chicken is cooked through.
- Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice.
Nutrition Facts : Calories 659.7, Fat 49.4, SaturatedFat 39.3, Cholesterol 141.7, Sodium 887.4, Carbohydrate 19.8, Fiber 2.7, Sugar 10.7, Protein 40.6
THAI CHICKEN GREEN CURRY
I can't remember where I got this recipe from, but I've been using it for over a decade now and it has always produced fabulous results. It's quick, easy, and very tasty. Serve with white rice.
Provided by Faheem
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scoop the rich cream that has risen to the top of the coconut milk into a bowl.
- Cook and stir four spoons of coconut cream in a heavy saucepan over medium heat until the coconut oil begins to separate (some browning is okay).
- Add lime leaves, fresh chilies (cut in half lengthways) and green curry paste to the coconut cream and cook until fragrant and well mixed (about one to two minutes).
- Add chicken pieces and stir well to coat them with the paste.
- Continue to cook to allow the flavors to penetrate the chicken but do not allow the paste to scorch.
- Add coconut milk, the rest of the coconut cream, the fish sauce, the sugar and a pinch of salt.
- Stir and bring the curry to a boil before reducing heat to a simmer and cooking uncovered for 15 minutes.
- Cut vegetables into bite-sized pieces and start adding the ones which require the longest cooking, so that when you finish cooking the dish all the vegetables will be evenly cooked and look their best.
- Correct the seasoning: Taste the sauce and add sugar, fish sauce, chilies or salt to suit your taste.
- Stir in the whole basil leaves, garnish and serve.
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