The first time I was introduced to the Thai green curry was in 2010. My best friend had just returned from England after her post-graduation. We had gone to get our quota of some good, intellectual movie or a mindless one (I can't remember which one it was, but yeah, we watch both kinds!) and the mall had a Thai restaurant. My friend turned to me and squealed in her characteristic way that it had been so long since she had had some Thai food. Well, what was to be done? We went in.
I trusted her to order, not having eaten much of Thai food back then. She ordered the green curry as it was her favourite. And I fell in love with it too! I have been cooking for so long, and I have made Thai Red Curry often at home, but this has been a recipe I have not felt confident enough to attempt somehow. I tried it recently and it turned out to be as good as the restaurant one, so here is my recipe of this green soothing
goodness!
Thai Green Curry
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
For the Green Curry Paste
1/2 cup tightly packed Thai basil leaves
1 cup tightly packed fresh corriander leaves
1 lemongrass stalk thinly sliced
3 kaffir lime leaves thinly shredded
1 inch piece of galangal or 1/2 inch piece of ginger
4 cloves of garlic
1 medium onion sliced
2 green chillies
1 tsp soya sauce
1 tsp corriander powder
1/2 cumin powder
For the Thai Green Curry
2 tbsps oil (peanut or olive)
1 medium green bell pepper diced into 1 inch cubes
1 medium red bell pepper diced into 1 inch cubes
1 medium yellow bell pepper diced into 1 inch cubes
5 baby corns cut into 3-4 pieces each
6-8 button mushrooms cut into half lengthwise (optional)
6-8 broccoli florets (optional)
6-7 Thai brinjals cut into half (optional)
3 tbsps Thai Green Curry paste
400 ml fresh coconut milk (thick)
Salt to taste
Method
Grind together the green curry paste ingredients with about 1-2 tsps water in a mixer/ food processor till a smooth paste is formed. And that is your green curry paste that people buy in stores!
To make the curry, heat oil in a pan.
Add in all the vegetables - the bell peppers, the baby corns, the mushrooms, the broccoli florets, and the Thai brinjals and saute till the vegetables are cooked.
Now put in the Thai Green Curry paste and mix well with the sauteed vegetables.
Finally add in the coconut milk and stir. Bring the curry to a boil while you keep stirring.
Add in salt. Be careful, Thai brinjals add a salty flavour to the curry, so taste and then add based on how much salt you'll need.
Serve with steamed rice. No, it doesn't taste good with any form of bread. It is to be had only with rice or noodles.
goodness!
 |
| Thai Green Curry from Scratch |
Thai Green Curry
 |
| Thai Green Curry |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
For the Green Curry Paste
1/2 cup tightly packed Thai basil leaves
1 cup tightly packed fresh corriander leaves
1 lemongrass stalk thinly sliced
3 kaffir lime leaves thinly shredded
1 inch piece of galangal or 1/2 inch piece of ginger
4 cloves of garlic
1 medium onion sliced
2 green chillies
1 tsp soya sauce
1 tsp corriander powder
1/2 cumin powder
For the Thai Green Curry
2 tbsps oil (peanut or olive)
1 medium green bell pepper diced into 1 inch cubes
1 medium red bell pepper diced into 1 inch cubes
5 baby corns cut into 3-4 pieces each
6-8 button mushrooms cut into half lengthwise (optional)
6-8 broccoli florets (optional)
6-7 Thai brinjals cut into half (optional)
3 tbsps Thai Green Curry paste
400 ml fresh coconut milk (thick)
Salt to taste
Method
Grind together the green curry paste ingredients with about 1-2 tsps water in a mixer/ food processor till a smooth paste is formed. And that is your green curry paste that people buy in stores!
To make the curry, heat oil in a pan.
Add in all the vegetables - the bell peppers, the baby corns, the mushrooms, the broccoli florets, and the Thai brinjals and saute till the vegetables are cooked.
Now put in the Thai Green Curry paste and mix well with the sauteed vegetables.
Finally add in the coconut milk and stir. Bring the curry to a boil while you keep stirring.
Add in salt. Be careful, Thai brinjals add a salty flavour to the curry, so taste and then add based on how much salt you'll need.
Serve with steamed rice. No, it doesn't taste good with any form of bread. It is to be had only with rice or noodles.
 |
| Thai Green Curry with Steamed Rice (the ONLY way to eat it!) |
Looks delicious
ReplyDeleteThis comment has been removed by the author.
DeleteThank you Rakesh... hope you make it soon and relish it!
DeleteAww lovely recipe and good presentation indeed.
ReplyDeleteI however do not like coconut in cooking but wonder if this can be replaced with other ingredient. Anyways thanks for sharing..keep writing!
www.hauetkutir.com
Hi, thanks for dropping by! I used to be someone who did not like coconut milk at all (and still don't like in some Indian cuisines) but Thai food has changed that a bit. That being said, I can't really think of any other base that could work with these flavours apart from smooth coconut milk! I hope you try it as it is once... :-)
DeleteMy husband enjoys curry, and we frequently order it from a neighboring Thai restaurant , so it's a dish I prepare occasionally at home:) Thank you for sharing your recipe... it appears to be delicious.
ReplyDelete