Thai Green Curry
Indulge in the rich and aromatic world of Thai green curry, a dish that perfectly balances heat, sweetness, and a hint of tang. Made with fresh ingredients like green chilies, basil, and coconut milk, this curry is not only delicious but also visually stunning. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe will guide you through creating a perfect bowl of comfort. Let’s dive in!
Ingredients
– 2 tablespoons green curry paste
– 1 can (400 ml) coconut milk
– 500 grams chicken breast, sliced
– 1 cup eggplant, diced
– 1 cup bell peppers, sliced
– 1 cup green beans, trimmed
– 1 tablespoon 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, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (250g) of Thai green curry contains approximately:
– Calories: 450
– Protein: 30g
– Fat: 30g
– Carbohydrates: 20g
– Fiber: 5g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat a large pan over medium heat and add the green curry paste.
2. Stir for 1-2 minutes until fragrant.
3. Pour in the coconut milk and mix well.
4. Add the sliced chicken breast to the pan.
5. Cook for about 5 minutes, stirring occasionally.
6. Add the diced eggplant and sliced bell peppers.
7. Stir in the green beans and continue cooking for another 10 minutes.
8. Season with fish sauce and sugar.
9. Adjust seasoning to taste and simmer for a few more minutes.
10. Serve hot, garnished with fresh basil and lime wedges.
Alternative Ingredients
If you’re looking for alternatives, you can substitute chicken with tofu for a vegetarian option. Additionally, use vegetable broth instead of fish sauce for a vegan-friendly dish.
Serving and Pairings
Thai green curry pairs wonderfully with jasmine rice or rice noodles. You can also serve it alongside a fresh cucumber salad for a refreshing contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water to maintain consistency. This dish can also be frozen for up to a month.
Cooking Mistakes
- Using too much curry paste can overpower the dish.
- Not allowing the coconut milk to simmer may result in a bland flavor.
- Overcooking the vegetables can make them mushy.
- Forgetting to season can lead to a lack of depth in flavor.
- Rushing the cooking process can prevent the flavors from developing fully.
Helpful Tips
- Always taste as you cook to adjust flavors.
- Fresh herbs elevate the dish’s aroma and taste.
- Consider adding a touch of lime juice for added brightness.
- Use a variety of vegetables for a colorful presentation.
FAQs
What is Thai green curry?
Thai green curry is a spicy and aromatic dish made from green curry paste, coconut milk, and various proteins or vegetables. It’s known for its vibrant color and rich flavors.
Can I make Thai green curry vegetarian?
Yes, you can easily make it vegetarian by substituting chicken with tofu or tempeh and using vegetable broth instead of fish sauce.
How spicy is Thai green curry?
The spiciness of Thai green curry can vary based on the amount of curry paste used. You can adjust the heat level by adding less paste or using milder varieties.
What can I serve with Thai green curry?
Thai green curry is best served with jasmine rice or rice noodles. It also pairs well with fresh salads or steamed vegetables.
Can I freeze Thai green curry?
Yes, Thai green curry can be frozen. Store it in airtight containers for up to one month. Thaw and reheat before serving.
Conclusion
Thai green curry is a delightful dish that brings warmth and flavor to your table. With its balance of spices, creamy coconut, and fresh ingredients, it’s sure to impress anyone fortunate enough to enjoy it. Whether for a weeknight dinner or a special occasion, this recipe offers a taste of Thailand that you can easily recreate at home.
Thai Green Curry
Ingredients
- 2 tablespoons green curry paste
- 1 can 400 ml coconut milk
- 500 grams chicken breast sliced
- 1 cup eggplant diced
- 1 cup bell peppers sliced
- 1 cup green beans trimmed
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Fresh basil leaves for garnish
- Lime wedges for serving
Instructions
- Heat a large pan over medium heat and add the green curry paste.
- Stir for 1-2 minutes until fragrant.
- Pour in the coconut milk and mix well.
- Add the sliced chicken breast to the pan.
- Cook for about 5 minutes, stirring occasionally.
- Add the diced eggplant and sliced bell peppers.
- Stir in the green beans and continue cooking for another 10 minutes.
- Season with fish sauce and sugar.
- Adjust seasoning to taste and simmer for a few more minutes.
- Serve hot, garnished with fresh basil and lime wedges.
