Thai Green Curry

Ingredients

While the Indian curry typically uses a blend of spices like cumin, coriander, and turmeric, Thai Green Curry relies on a unique combination of green chilies, lemongrass, and Thai basil for its distinct flavor profile. The use of coconut milk adds a creamy richness to the dish, making it milder compared to its Indian counterpart. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) green curry paste 1 tablespoon (15g) green curry paste
• 1 pound (450g) boneless chicken, sliced into bite-sized pieces 1 pound (450g) boneless chicken, sliced into bite-sized pieces
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 1 cup (150g) bamboo shoots, drained 1 cup (150g) bamboo shoots, drained
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the green curry paste to the pan and cook for 1-2 minutes, stirring constantly to release its flavors.
3. 3.
   Add the sliced chicken to the pan and cook until it is no longer pink.
4. 4.
   Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
5. 5.
   Add the red bell pepper, green beans, and bamboo shoots to the pan. Cook for 5-7 minutes, or until the vegetables are tender.
6. 6.
   Stir in the fish sauce, lime juice, and brown sugar. Adjust the seasoning according to your taste.
7. 7.
   Simmer the curry for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Serve the Thai Green Curry over steamed jasmine rice, garnished with fresh Thai basil leaves.

Treat your ingredients with care...

• Chicken — Ensure the chicken is sliced into bite-sized pieces to ensure even cooking.
• Green curry paste — Adjust the amount of green curry paste according to your desired level of spiciness.
• Thai basil leaves — Use fresh Thai basil leaves for an authentic flavor. If unavailable, regular basil leaves can be used as a substitute.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or mixed vegetables.
• Adjust the spiciness by adding more or less green curry paste.
• For a creamier curry, use full-fat coconut milk.
• Add a squeeze of fresh lime juice just before serving to enhance the flavors.
• Garnish with fresh cilantro for an extra burst of freshness.

Serving advice

Serve the Thai Green Curry hot over steamed jasmine rice. Accompany it with a side of crispy papadums or Thai prawn crackers for added texture and crunch.

Presentation advice

Present the Thai Green Curry in a vibrant bowl, garnished with a sprig of fresh Thai basil leaves. The colorful combination of green beans, red bell pepper, and bamboo shoots will make the dish visually appealing.