Thursday, March 5, 2009

Thai Green Curry

This Green Curry recipe features chicken but could also be prepared with beef, pork or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether. I have included the recipe for the Green Curry Paste but the ready-mixed paste is just as good. I like the brand - Mae Ploy.


For the Curry Paste:
4-6 jalapeno or 1/2 cup of thai green chillies
2 tbsp. chopped shallots
2 tsp. grated galangal
1 tsp. zest of one lime
2 tsp. chopped garlic
2 tbsp. chopped ginger
2 tbsp. grated lemongrass
1/2 tsp. cumin seeds - toasted
1/2 tsp. coriander seeds - toasted
1/2 tsp Salt
Ingredients for the curry:
2 cups sliced vegetables (eggplant, potato, broccoli, green or red peppers, etc.)
3/4 cup sliced Onion
1/2 lb chicken pieces - bite-sizes
1 tsp brown/palm sugar
2 tbsp. fish sauce
6 kaffir lime Leaves
4 stems of thai basil
1 can 400 ml coconut milk - Savoy brand
1 cup of water

If you wish to pound in the traditionally way, put Curry Paste ingredients in mortar. Pound with pestle until everything is mixed and ground thoroughly. Make sure there are no seeds left uncrushed. I do not own a mortar and pestle so i use the food processor, but if you have to use the blender, add in 1/2 cup oil to fasilitate movement for blending.
Green Curry:

Pour coconut milk into saucepan/wok and turn on medium heat. Stir until oil appears on the top.

Add green curry paste and chicken and stir until almost done.

Add vegetables, fish sauce, water, sugar and turn heat up and stir a little.

When everything is cooked, put in thai basil and kaffir lime leaves.

Serve with Jasmine Rice or Sticky Rice


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