Sunday, June 13, 2010
Thai Green Curry
I love Thai food. I am not sure if its because its spicy or because its close what I call spicy. Anyway, here is my "renewed" version of Thai Green curry. It can be either veggie or non-veg (chicken). I invented this below version to suit both veg and non veg. Confused? Don’t be...you will know what I mean when you read the entire post :)
Bell Peppers: 2
Mushrooms (optional): 1 cup
Zucchini: ½ (again…this is optional)
Beans: roughly chopped ½ a cup
Coconut milk: 1 can
Chicken (if non-veg): skinless, boneless 1 lb, cut into bite size pieces
Olive oil: 3 tbsp
For the green curry paste:
Onion: ¼, I dint have spring onion. If you have use 3 of them
Ginger: 3 inches
Garlic cloves: 4
Fresh Coriander: 1 cup
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Pepper powder: 1 tsp
Green chil: 3
Lime juice: 1 tsp
Sea food sauce: 3 tbsp. If veggie version, try using hot sauce
• Blend all the ingredients in the green curry paste until fine with about ¼ cup of coconut milk.
• Heat a pan and add 1 ½ tbsp of olive oil. Then fry all the veggies until they are half done. This shouldn’t take more than 7 minutes on medium heat.
• If you are using chicken, add the remaining 1 ½ tbsp of olive oil in another pan and fry the chicken pieces until they are well done. Make sure you remove them from heat before it starts to brown.
• Now heat another pan and add the green curry paste and the rest of the coconut milk.
• When the paste comes to a boil, add salt and the veggies. Switch off the stove after 2 minutes if veggies version.
• For chicken version, add the chicken pieces to the veggies before switching off.
• Garnish with basil leaves.
That’s all! Easy eh? Serve hot with jasmine/basmati rice. This should serve 4.
Variations: Lemon Grass is an important part of any Thai curry. Include lemon grass (2 stalks) while grinding the green curry paste. I didnt include it because I didnt have it at home.