Thai Green Curry
Thai green curry is a beloved dish known for its rich flavors and creamy texture. Combining fresh herbs, tender vegetables, and your choice of protein, this curry delivers a delightful balance of spice and sweetness. Perfect for a weeknight dinner or a special occasion, it brings the taste of Thailand right to your kitchen. Get ready to impress your family and friends with this quick and easy recipe!
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste
- 400ml coconut milk
- 200g chicken breast or tofu, sliced
- 1 cup eggplant, diced
- 1 cup bell peppers, sliced
- 1 cup bamboo shoots
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves for garnish
- Lime wedges for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 350
– Protein: 25g
– Fat: 20g
– Carbohydrates: 30g
– Fiber: 5g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Heat the vegetable oil in a large pan over medium heat.
- Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring until well combined.
- Add the sliced chicken or tofu and cook for 5 minutes.
- Incorporate the eggplant and bell peppers, cooking until tender.
- Add the bamboo shoots and mix well.
- Stir in the fish sauce and sugar, adjusting to taste.
- Simmer for an additional 5 minutes, allowing flavors to meld.
- Remove from heat and garnish with fresh basil leaves.
- Serve hot with lime wedges on the side.
Alternative Ingredients
You can substitute chicken with shrimp, beef, or keep it plant-based by using various vegetables or plant-based proteins. For a lighter version, use low-fat coconut milk.
Serving and Pairings
Thai green curry pairs wonderfully with jasmine rice or rice noodles. You can also serve it with crispy spring rolls or a fresh green salad to balance the flavors.
Storage and Reheating
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water if it thickens. This dish can be frozen for up to a month.
Cooking Mistakes
- Using too much curry paste can overpower the dish.
- Not simmering long enough may result in undercooked vegetables.
- Forgetting to balance flavors with fish sauce or sugar.
- Overcooking the meat can make it tough.
- Skipping the fresh herbs can diminish the dish’s freshness.
Helpful Tips
- Always taste as you go to adjust seasoning.
- Use fresh herbs for the best flavor.
- Prepare all ingredients before you start cooking.
- Consider adding more vegetables for added nutrition.
- Pair with a refreshing beverage like Thai iced tea.
FAQs
Can I make Thai green curry vegan?
Yes, simply replace chicken with tofu or tempeh and use vegetable broth instead of fish sauce.
What type of curry paste should I use?
Use authentic Thai green curry paste for the best flavor, but you can also find store-bought versions.
How spicy is Thai green curry?
The spice level depends on the amount of curry paste used. Adjust it according to your taste preference.
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be used, but fresh ones will provide better texture and flavor.
Is Thai green curry gluten-free?
Most ingredients are gluten-free, but check the fish sauce label to ensure it’s gluten-free.
Conclusion
Thai green curry is a versatile and flavorful dish that can easily be tailored to your preferences. Whether you’re a fan of meat, seafood, or vegetables, this recipe is sure to satisfy. Explore the vibrant tastes of Thailand and enjoy this comforting dish at home!
Thai Green Curry
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste
- 400 ml coconut milk
- 200 g chicken breast or tofu sliced
- 1 cup eggplant diced
- 1 cup bell peppers sliced
- 1 cup bamboo shoots
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves for garnish
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring until well combined.
- Add the sliced chicken or tofu and cook for 5 minutes.
- Incorporate the eggplant and bell peppers, cooking until tender.
- Add the bamboo shoots and mix well.
- Stir in the fish sauce and sugar, adjusting to taste.
- Simmer for an additional 5 minutes, allowing flavors to meld.
- Remove from heat and garnish with fresh basil leaves.
- Serve hot with lime wedges on the side.
