Thai Green Curry

Steps Making Recipes Thai Green Curry using 11 ingredients and 10 steps

Thai Green Curry - Thai green curry is a variety of curry from Thailand using coconut milk and fresh green chillies. This recipe in particular is for those who are after something super simple, a quick to throw. Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste. Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it - and it will taste amazing!

Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce.

If you love Thai food, I am sure you know Thai curries, named after the color of the curry paste used to make the curry, for examples: red curry and yellow curry.

You can cook Thai Green Curry using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients cook Thai Green Curry

1. Prepare 4 Boneless Chicken Breasts.
2. You need 2 large Onions.
3. Prepare 3 large Peppers (Red,Green & Yellow).
4. You need 1 Thai Green Curry Paste.
5. It's 1 can Coconut Ideal Milk.
6. Prepare 1 each Chicken Stock.
7. It's 1 packages Mix Veg. (Baby Corn,Broccoli & Suger snap peas).
8. Prepare 1 Garlic Sault to Taste.
9. It's 1 Pepper to Taste.
10. It's 1 Oil for Browning.
11. You need 1 Egg Noodles.

Thai Green Curry step by step

1. Heat oil. Add Onions,do not brown,they must just go "glossy" . Add cubed Chicken. cover till Chicken is coocked. Add Cubed peppers & Mix Veg..
2. Add Curry paste.
3. Add coconut condensed milk. kan also use plain coconut milk.
4. Add Chicken stock cube.
5. cover lid and simmer for 10 min.
6. in a seperate pot. bring water to a boil..
7. add salt.
8. then add egg noodles.
9. cook noodles according to directions as some noodles have different cooking times.
10. can also be served with Jasmine/Basmati rice.

Thai Green Curry - Thai green curry is a type of Thai curry that was never really my favorite to eat in Bangkok. That's because when you order green curry (แกงเขียวหวาน gaeng keow wan) on the streets, it can sometimes (not always) be watery, overly sweet, and even bland (there are many exceptions no doubt, but I'm talking in general). The result is an aromatic dish that is beautiful to serve, especially when entertaining. The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green". To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Thank you and good luck