Savory and Spicy Authentic Thai Green Curry Recipe

Experience Thailand at home with our Savory and Spicy Authentic Thai Green Curry Recipe. Your taste buds will thank you!

Ingredients:

1 lb. boneless, skinless chicken thighs or breasts, thinly sliced (for a vegetarian option, substitute tofu or shrimp).

2-3 tablespoons green curry paste, either prepared or purchased from the store

1 can (14 oz) coconut milk (full fat for more extravagant character)

1 cup of vegetable or chicken broth

1 tablespoon vegetable oil

1 sliced red bell pepper

1 cup Thai eggplant or standard eggplant, diced into scaled down pieces

1 cup drained bamboo shoots (optional)

1 tablespoon fish sauce (or soy sauce for veggie lover/vegetarian choice)

1 tablespoon either brown sugar or palm sugar

10 to 12 fresh leaves of Thai basil (or regular basil) Thinly sliced

Thai red chilies (optional, for more heat)

New cilantro leaves, slashed, for embellish

jasmine rice cooked for serving

Instructions:

1.       Get the Green Curry Paste ready:

Blend fresh green chilies, garlic, lemongrass, shallots, galangal (or ginger), cilantro roots, kaffir lime zest, and shrimp paste (if using) to form a smooth paste if making your own curry paste. Change zestiness with more or less chilies.

2.       Cook the Protein or Chicken:

In a big pan or wok, heat vegetable oil to medium-high temperature. Cook the slced chicken, tofu, or shrimp for 5-7 minutes, or until browned and cooked through. Once removed from the pan, set it aside.

3.       Green Curry Paste: Simmer:

Add 2-3 tablespoons of green curry paste to the same pan; adjust the amount of spice to your taste and cook for 1-2 minutes until aromatic. Keep stirring to avoid burning.

4.       Include Veggies:

Pour in portion of the coconut milk (around 1/2 can) and mix to join with the curry glue. Sliced eggplant, fine red bell pepper, and bamboo shoots (if using) should be added. Cook the vegetables for 5 minutes, or till they are slightly tender.

5.       Complete the Curry:

Add the chicken broth (or vegetable broth) and the remaining coconut milk. Mix in fish sauce (or soy sauce) and palm sugar (or earthy colored sugar). Cook for 5 to 7 minutes again, or until the flavors have blended and the vegetables are fully cooked.

6.       Include Thai Basil and Chicken:

The cooked chicken, tofu, or shrimp, should be returned to the pan. If using, add sliced Thai red chilies and fresh Thai basil leaves. Cook for an additional two to three minutes to blend the flavors and heat through.

7.       Serve:

Take off the heat. Taste and adjust the seasoning, adding more fish sauce or sugar for balance if necessary. Serve hot over jasmine rice, embellished with new cilantro leaves.

Tips:

Green Curry Paste Made at Home:

 Although store-bought curry paste is convenient, making your own gives it a deeper flavor. Change the level of heat by adding more or less green chilies.

Choices for Vegetarians and Vegans:

For vegetarians or vegan type, shrimp or tofu are alternative for chicken and use soy sauce rather than fish sauce.

Customize Vegetables:

For extra taste and texture, you can add other vegetables like baby corn, snow peas, or zucchini.

Thai basil:

This herb adds a distinctive aroma to the dish; regular basil can be used in its place if it is unavailable.

Now that you've excelled at making Savory and Spicy Authentic Thai Green Curry Recipe, embrace the striking kinds of Thailand in your own kitchen. Partake in this sweet-smelling dish with loved ones, moving your taste buds to the roads of Bangkok or a comfortable Thai kitchen. Hello, and happy cooking, Sawadee Ka!