Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, authentic and easy thai green curry. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai.
Authentic and Easy Thai Green Curry is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Authentic and Easy Thai Green Curry is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook authentic and easy thai green curry using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Authentic and Easy Thai Green Curry:
- Make ready 250 grams Chicken (Breast meat or thigh meat)
- Get 1 Eggplant
- Prepare 1 or 2 Bell Peppers (red or yellow)
- Get 1 packages Shimeji, king oyster, or whatever mushroom you like
- Get 1 small Boiled bamboo shoots
- Make ready 2 tbsp Green curry paste
- Make ready 1 tbsp Vegetable oil
- Take 100 ml Coconut milk
- Get 300 ml Coconut Milk + water
- Take 2 tbsp ★Sugar
- Take 1 tbsp ★ Fish sauce
- Take 1/2 tbsp ★Salt
- Make ready 4 or 5 Basil leaves (optional)
A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein. Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green curry paste. Better than your local Thai place!
Steps to make Authentic and Easy Thai Green Curry:
- Cut the eggplant in half lengthwise, then roughly chop into chunks. Cut the bell peppers into thick strips. Break the shimeji mushrooms into small clumps. Cut the chicken into bite-size pieces.
- Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
- Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
- If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar.
- When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
- When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
- If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar.
- Have a taste. It might not be spicy enough depending on the green curry paste you used. If necessary you can add more green curry paste.
- Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.♪ The basil is optional, so it's okay if you don't use it.
- This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
- When making Thai rice, it's best to reduce the amount of water a little bit.
- This green curry is also good over cooked somen noodles.
Thai Basil - essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour. Lime juice - just a squeeze. When I'm at home and I happen to have gone to the local international market, I'll definitely pick up Thai eggplant which are super small and more flavorful. Yet like many of you, I don't always.
So that’s going to wrap this up for this special food authentic and easy thai green curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
