Authentic and Easy Thai Green Curry

Steps Cook Recipes Authentic and Easy Thai Green Curry using 13 ingredients and 12 steps

Authentic and Easy Thai Green Curry - 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. The green color in this curry comes from the main ingredient in the green curry paste, which is fresh green chilies, hence the name green curry. This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve (great for entertaining). Heat the oil in a large pan on high and brown chicken all over.

It has a distinct green color that set it apart from Indian curries which are mostly red or yellow.

As the name implies, this Thai green curry recipe is prepared by using green chili, with a different flavor from the mature red chilies.

You can cook Authentic and Easy Thai Green Curry using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients make Authentic and Easy Thai Green Curry

1. You need 250 grams Chicken (Breast meat or thigh meat).
2. Prepare 1 Eggplant.
3. Prepare 1 or 2 Bell Peppers (red or yellow).
4. You need 1 packages Shimeji, king oyster, or whatever mushroom you like.
5. It's 1 small Boiled bamboo shoots.
6. It's 2 tbsp Green curry paste.
7. It's 1 tbsp Vegetable oil.
8. Prepare 100 ml Coconut milk.
9. You need 300 ml Coconut Milk + water.
10. It's 2 tbsp ★Sugar.
11. It's 1 tbsp ★ Fish sauce.
12. You need 1/2 tbsp ★Salt.
13. It's 4 or 5 Basil leaves (optional).

Authentic and Easy Thai Green Curry instructions

1. 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..
2. Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat..
3. Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry..
4. 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..
5. When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now..
6. When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes..
7. 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..
8. 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..
9. 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..
10. This is also good with prawns or thinly sliced pork. If you use prawns, blanch first..
11. When making Thai rice, it's best to reduce the amount of water a little bit..
12. This green curry is also good over cooked somen noodles..

Authentic and Easy Thai Green Curry - This green curry tastes like a green curry should - very fresh and zinging with taste, plus it's quite 'creamy' without being too rich. In this Thai green curry recipe you'll learn exactly how to make authentic Thai green curry (cooked by my Thai mother in law). We'll start from scratch by pounding Thai green curry paste, chopping up a whole chicken, and finally combining it with coconut cream, for Thai green curry that's loaded with flavor. 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! Delicious shrimp curry made with Thai green curry paste. Thank you and good luck