Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, authentic and easy thai green curry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Authentic and Easy Thai Green Curry is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have authentic and easy thai green curry using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Authentic and Easy Thai Green Curry:
- Get 250 grams Chicken (Breast meat or thigh meat)
- Prepare 1 Eggplant
- Take 1 or 2 Bell Peppers (red or yellow)
- Make ready 1 packages Shimeji, king oyster, or whatever mushroom you like
- Make ready 1 small Boiled bamboo shoots
- Get 2 tbsp Green curry paste
- Take 1 tbsp Vegetable oil
- Get 100 ml Coconut milk
- Get 300 ml Coconut Milk + water
- Take 2 tbsp ★Sugar
- Prepare 1 tbsp ★ Fish sauce
- Take 1/2 tbsp ★Salt
- Get 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!
Instructions 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. This is a classic Thai green curry (kaeng kiau wan) that can be easily made at home. You can substitute chicken or tofu for the pork, but make sure to serve it with hot jasmine rice.
So that’s going to wrap it up for this special food authentic and easy thai green curry recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
