Simple Thai Green Curry recipe

Here’s a simple recipe for Thai Green Curry:

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs or tofu, cut into bite-sized pieces
• 2 tablespoons green curry paste
• 1 can (14 oz/400ml) coconut milk
• 1 cup (240ml) chicken or vegetable broth
• 1 tablespoon vegetable oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup (150g) bamboo shoots, drained
• 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon brown sugar
• 4 kaffir lime leaves, torn into pieces (optional)
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Add the chicken or tofu to the pan and cook until browned on all sides.
4. Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
5. Add the red bell pepper, zucchini, bamboo shoots, and green beans to the pan. Simmer for 10-15 minutes or until the vegetables are tender.
6. Stir in the fish sauce (or soy sauce), brown sugar, and torn kaffir lime leaves. Adjust the seasoning to taste.
7. Simmer for an additional 5 minutes to allow the flavors to meld.
8. Serve the green curry over cooked jasmine rice and garnish with fresh basil leaves.

Enjoy your homemade Thai Green Curry! Adjust the spice level by adding more or less curry paste according to your preference.

FAQs

• What is Thai green curry sauce made of?

• Thai green curry sauce is typically made from a combination of green chilies, lemongrass, garlic, shallots, galangal, cilantro roots, kaffir lime zest, and shrimp paste. These ingredients are ground into a smooth paste, giving the curry its distinctive green color and intense flavor profile. The paste is then mixed with coconut milk to create the base for the curry.

• What thickens Thai green curry?

• The primary thickening agent in Thai green curry is the coconut milk. As the curry simmers, the coconut milk reduces and thickens, creating a rich and creamy texture. Additionally, the proteins from the meat or tofu used in the curry can contribute to thickening as they cook. If a thicker consistency is desired, you can also let the curry simmer for a longer period, allowing more moisture to evaporate and the flavors to intensify.

• Is Thai green curry healthy?

• Thai green curry can be a healthy option, especially when made with lean proteins like chicken or tofu and a variety of vegetables. The coconut milk provides healthy fats, and the curry paste includes aromatic herbs and spices that may have health benefits. However, it’s essential to be mindful of portion sizes and the overall balance of ingredients. Adjusting the amount of coconut milk or opting for a lighter version can make the curry a healthier choice.

• Why won’t my Thai green curry thicken?

• If your Thai green curry is not thickening as desired, there are a few potential reasons. Firstly, ensure that you’re using a sufficient amount of coconut milk and allowing it to simmer to reduce and thicken. If you’re using a store-bought curry paste, check its consistency – some pastes may be more concentrated, affecting the thickness of the final dish. Additionally, if you’ve added too much broth or water, it can dilute the curry and hinder the thickening process. Adjusting these factors and allowing the curry to simmer longer should help achieve the desired thickness.