Korean-style Green Curry

Ingredients

In this Korean-style Green Curry, we adapt the traditional Thai green curry by incorporating Korean ingredients and flavors. We replace some of the Thai spices with Korean spices like gochujang and doenjang to give the curry a distinct Korean twist. Additionally, we use Korean chili peppers instead of Thai chilies to add a spicier kick to the dish. The result is a unique fusion of Thai and Korean cuisines that will delight your taste buds. We alse have the original recipe for Green 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) Korean chili paste (gochujang) 1 tablespoon (15g) Korean chili paste (gochujang)
• 1 tablespoon (15g) Korean soybean paste (doenjang) 1 tablespoon (15g) Korean soybean paste (doenjang)
• 1 tablespoon (15g) Thai green curry paste 1 tablespoon (15g) Thai green curry paste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 pound (450g) boneless chicken, sliced into bite-sized pieces 1 pound (450g) boneless chicken, sliced into bite-sized pieces
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Fresh basil leaves and sliced chili peppers for garnish Fresh basil leaves and sliced chili peppers 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.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until the onion is translucent.
3. 3.
   Add the Korean chili paste, Korean soybean paste, and Thai green curry paste to the pan. Stir well to combine the ingredients.
4. 4.
   Pour in the coconut milk and chicken or vegetable broth. Stir until the curry paste is fully dissolved.
5. 5.
   Add the sliced chicken to the pan and cook until it is no longer pink.
6. 6.
   Add the green beans, red bell pepper, and mushrooms to the pan. Cook for an additional 5 minutes, or until the vegetables are tender.
7. 7.
   Stir in the fish sauce, soy sauce, and lime juice. Cook for another 2 minutes to allow the flavors to meld together.
8. 8.
   Remove the pan from heat and garnish with fresh basil leaves and sliced chili peppers.
9. 9.
   Serve the Korean-style Green Curry hot with steamed rice.

Treat your ingredients with care...

• Chicken — Make sure to slice the chicken into bite-sized pieces to ensure even cooking.
• Korean chili paste (gochujang) — Adjust the amount according to your spice preference. Add more for a spicier curry.
• Thai green curry paste — Use a good quality store-bought paste or make your own for the best flavor.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well mixed.
• Lime juice — Squeeze fresh lime juice for the best flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or your favorite vegetables.
• Adjust the spiciness by adding more or less Korean chili paste (gochujang).
• Serve the curry with a side of kimchi for an extra burst of flavor.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes.
• Experiment with different vegetables like zucchini or eggplant for added variety.

Serving advice

Serve the Korean-style Green Curry hot with steamed rice. Garnish with fresh basil leaves and sliced chili peppers for an extra pop of color and flavor.

Presentation advice

Present the Korean-style Green Curry in a vibrant bowl, with the colorful vegetables and aromatic curry sauce on display. Garnish with fresh basil leaves and sliced chili peppers for an attractive presentation.