Thai Green Curry is a fragrant and flavorful dish made with green curry paste, coconut milk, and a variety of vegetables and protein. A step-by-step guide on how to make Thai Green Curry:
Ingredients:
For the Green Curry Paste (You can also use store-bought paste):
- 2-3 green chilies, deseeded (adjust to taste)
- 2-3 shallots, peeled and chopped
- 3-4 garlic cloves, peeled
- 1 thumb-sized piece of fresh ginger, peeled and chopped
- 1 stalk lemongrass, white part only, chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon shrimp paste (or substitute with fish sauce)
- Zest and juice of 1 lime
- A handful of fresh cilantro leaves and stems
- 2-3 kaffir lime leaves (optional)
- 1-2 tablespoons vegetable oil
For the Curry:
- 1-2 tablespoons vegetable oil
- 1-2 tablespoons green curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk
- 1 cup vegetables (e.g., bell peppers, bamboo shoots, baby corn, and eggplant)
- 1/2 cup protein (e.g., chicken, tofu, shrimp, or your choice)
- 1-2 tablespoons fish sauce (adjust to taste)
- 1-2 teaspoons sugar (adjust to taste)
- Fresh Thai basil leaves or cilantro leaves for garnish
- Cooked jasmine rice for serving
Instructions:
1. Prepare the Green Curry Paste:
- In a food processor or mortar and pestle, combine all the green curry paste ingredients. Grind or process until you have a smooth paste. You can adjust the level of spiciness by adding or reducing the number of green chilies.
2. Prepare the Ingredients:
- Chop your choice of vegetables and protein into bite-sized pieces.
3. Heat Oil and Sauté Curry Paste:
- Heat 1-2 tablespoons of vegetable oil in a large pan or wok over medium heat.
- Add 1-2 tablespoons of the green curry paste and sauté for a couple of minutes until fragrant. Adjust the amount of paste based on your preferred level of spiciness.
4. Add Coconut Milk:
- Pour in the can of coconut milk and stir well to combine with the curry paste.
5. Add Vegetables and Protein:
- Add the chopped vegetables and protein to the pan. Stir to coat them with the curry sauce.
6. Simmer:
- Let the curry simmer gently for about 10-15 minutes, or until the vegetables are tender and the protein is cooked through. Stir occasionally.
7. Season:
- Season the curry with fish sauce and sugar. Adjust the amounts to achieve a balance of salty and sweet flavors. Taste and adjust as needed.
8. Serve:
- Remove the curry from heat. Serve the Thai Green Curry hot over cooked jasmine rice.
9. Garnish:
- Garnish with fresh Thai basil leaves or cilantro leaves for added flavor and freshness.
10. Enjoy:
- Enjoy your homemade Thai Green Curry, a delicious and aromatic Thai dish!
Feel free to customize this Thai Green Curry with your favorite vegetables and protein to suit your preferences. It's a versatile dish that can be made as mild or spicy as you like, making it a favorite for many Thai food enthusiasts.