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Introduction to Thai Green Curry
Thai green curry is a creamy and aromatic dish renowned for its rich coconut-based sauce, infused with vibrant green curry paste, tender chicken, and an array of fresh vegetables. This culinary delight is not only appealing to the eye but also offers a burst of flavors that is sure to satisfy your taste buds.
Ingredients Required
To create this delicious dish, you will need the following ingredients:
- 2 tbsp green curry paste (store-bought or homemade)
- 1 can (400 ml) coconut milk
- 500g chicken breast or thigh, sliced thinly
- 1 cup eggplant or zucchini, cut into bite-sized pieces
- 1/2 cup bamboo shoots (optional)
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 1-2 kaffir lime leaves, torn (optional)
- 1 tbsp fish sauce
- 1 tbsp sugar (palm sugar preferred)
- 1/2 cup chicken stock or water
- 1 tbsp vegetable oil
- Steamed jasmine rice, for serving
Instructions to Prepare Thai Green Curry
Follow these simple steps to prepare a delectable Thai green curry:
- Prepare Ingredients: Slice the chicken and vegetables, rinse the Thai basil leaves, and set aside.
- Cook the Curry Paste: Heat vegetable oil in a wok or large saucepan over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.
- Add Coconut Milk: Gradually stir in half of the coconut milk and let it simmer until the oil separates from the curry paste, about 3-5 minutes.
- Cook Chicken: Add the sliced chicken, stirring to coat it in the curry mixture. Cook until the chicken is no longer pink, around 5 minutes.
- Add Vegetables: Pour in the remaining coconut milk and chicken stock. Add eggplant, bamboo shoots, and bell pepper, then simmer for 8-10 minutes until vegetables are tender.
- Finish with Thai Basil: Turn off the heat and stir in Thai basil leaves, allowing them to wilt in the residual heat.
- Serve: Serve hot over steamed jasmine rice, garnished with more Thai basil if desired.
For variations, consider substituting tofu for chicken for a vegetarian option, and feel free to adjust the spice level by adding more or less curry paste.
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