Thai green curry is a vibrant and aromatic dish that explodes with flavors. This beloved Thai staple features a rich coconut milk base infused with fragrant green curry paste. Whether you’re a seasoned cook or a beginner, making this dish at home is both rewarding and delightful. Let’s dive into the ingredients and the step-by-step process to create this culinary masterpiece.
Ingredients
– 1 lb chicken (sliced)
– 1 can (400 ml) coconut milk
– 2-3 tbsp green curry paste
– 1 cup eggplant (cubed)
– 1 cup bell peppers (sliced)
– 1 cup zucchini (sliced)
– 1 cup Thai basil
– 2 tbsp fish sauce
– 1 tbsp sugar
– 1-2 kaffir lime leaves
Servings and Cooking Time
This recipe serves 4 individuals. Preparation time is approximately 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 350 calories, 20g of protein, 25g of fat, 10g of carbohydrates, and 3g of fiber. This is based on a standard serving size and may vary with ingredient choices.
Step-by-Step Cooking Process
1. Heat a pot over medium heat and add the green curry paste.
2. Stir in half of the coconut milk and cook until fragrant.
3. Add the sliced chicken and cook until no longer pink.
4. Pour in the remaining coconut milk and mix well.
5. Add the fish sauce, sugar, and kaffir lime leaves.
6. Incorporate the eggplant, bell peppers, and zucchini.
7. Simmer for 10-15 minutes until the vegetables are tender.
8. Stir in the Thai basil and cook for an additional 2 minutes.
9. Adjust seasoning if necessary, adding more fish sauce if desired.
10. Serve hot with steamed rice.
Alternative Ingredients
If you’re looking for alternatives, you can use tofu instead of chicken for a vegetarian version. Additionally, substitute vegetables based on seasonal availability, such as spinach or carrots.
Serving and Pairings
Thai green curry pairs perfectly with jasmine rice or rice noodles. You can also serve it with a side of spring rolls or a fresh cucumber salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or microwave. While it’s best fresh, you can also freeze the curry for up to a month; just thaw before reheating.
Cooking Mistakes
- Using too much curry paste can overwhelm the dish.
- Not simmering long enough can leave vegetables undercooked.
- Overcooking the chicken can make it dry.
- Forgetting to add the Thai basil at the end can diminish flavor.
- Using low-quality coconut milk will affect the creaminess.
Helpful Tips
- Always taste as you go to adjust flavors.
- Use fresh ingredients for the best flavor.
- Consider making your own curry paste for a personalized touch.
- Let the curry sit for a few minutes after cooking for the flavors to meld.
FAQs
What makes Thai green curry different from other curries?
Thai green curry is distinguished by its vibrant green color and the use of fresh green herbs and spices in the curry paste, giving it a unique flavor profile compared to red or yellow curries.
Can I make Thai green curry vegetarian?
Absolutely! You can easily make a vegetarian version by replacing chicken with tofu and using vegetable broth instead of fish sauce.
How spicy is Thai green curry?
The spiciness of Thai green curry largely depends on the amount of green curry paste used. You can adjust the heat by using less paste or by adding coconut milk to tone it down.
What should I serve with Thai green curry?
Thai green curry is traditionally served with jasmine rice, but it also goes well with rice noodles or even quinoa for a healthier option.
How long does Thai green curry last in the fridge?
When stored properly in an airtight container, Thai green curry can last up to 3 days in the refrigerator.
Conclusion
Thai green curry is a delightful dish that brings the essence of Thailand into your kitchen. Its unique flavors and aromatic ingredients make it a favorite among many. Whether enjoyed at home or shared with friends, this recipe is sure to impress and satisfy your taste buds.
Thai Green Curry
Ingredients
- 1 lb chicken sliced
- 1 can 400 ml coconut milk
- 2-3 tbsp green curry paste
- 1 cup eggplant cubed
- 1 cup bell peppers sliced
- 1 cup zucchini sliced
- 1 cup Thai basil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1-2 kaffir lime leaves
Instructions
- Heat a pot over medium heat and add the green curry paste.
- Stir in half of the coconut milk and cook until fragrant.
- Add the sliced chicken and cook until no longer pink.
- Pour in the remaining coconut milk and mix well.
- Add the fish sauce, sugar, and kaffir lime leaves.
- Incorporate the eggplant, bell peppers, and zucchini.
- Simmer for 10-15 minutes until the vegetables are tender.
- Stir in the Thai basil and cook for an additional 2 minutes.
- Adjust seasoning if necessary, adding more fish sauce if desired.
- Serve hot with steamed rice.
Nutrition
