Thai Green Curry is a delicious and aromatic dish that combines a variety of flavors and ingredients. Here’s a basic recipe to get you started:
For the Green Curry Paste:
- 2-3 fresh green Thai chilies (adjust to your spice preference)
- 2 shallots, chopped
- 3-4 cloves of garlic, minced
- 1 stalk lemongrass, finely sliced (only the tender inner part)
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 thumb-sized piece of galangal or ginger, peeled and sliced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon shrimp paste (optional)
- Zest from 1 lime
- 1 tablespoon cilantro stems, chopped
- 1 tablespoon vegetable oil
For the Green Curry:
- 2 tablespoons vegetable oil
- 2-3 tablespoons green curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk (use more if desired)
- 1 cup mixed vegetables (such as bell peppers, zucchini, eggplant, and bamboo shoots)
- 1 lb (450g) protein of your choice (chicken, shrimp, tofu, etc.), sliced
- 2 kaffir lime leaves, torn into pieces (optional)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 teaspoon sugar
- Thai basil leaves, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving
- Prepare the Green Curry Paste:
- In a mortar and pestle or a food processor, combine all the green curry paste ingredients.
- Pound or process until you get a smooth paste. If using a food processor, you may need to scrape down the sides a few times.
- Cook the Curry:
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the green curry paste and sauté for a couple of minutes until fragrant.
- Add the Protein:
- Add the sliced protein (chicken, shrimp, tofu, etc.) to the pan and stir-fry until it’s cooked and slightly browned.
- Add the Vegetables:
- Add the mixed vegetables to the pan and stir-fry for a few minutes until they start to soften.
- Add the Coconut Milk:
- Pour in the coconut milk and stir to combine with the ingredients in the pan.
- Season the Curry:
- Add torn kaffir lime leaves, fish sauce (or soy sauce), and sugar. Stir well to incorporate the flavors.
- Let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the vegetables to cook through.
- Taste and Adjust:
- Taste the curry and adjust the seasoning by adding more fish sauce, sugar, or curry paste if desired.
- Serve the Thai Green Curry over cooked jasmine rice.
- Garnish with fresh Thai basil leaves and a squeeze of lime juice.
Enjoy your homemade Thai Green Curry! Remember that you can adjust the spiciness and ingredients to suit your preferences.