Hearty Thai Green Curry: An Authentic Fusion of Aromatic Flavors & Nourishing Greens
Thai Green Curry is a delightful dish renowned for its vibrant color and rich, complex flavors. This comforting dish brings together a savory blend of aromatic herbs, creamy coconut milk, and a combination of tender vegetables and protein of your choice. Ideal for a filling and satisfying meal, this curry can be customized to suit different tastes and preferences.
Ingredients:
For the Green Curry Paste:
– 4 green chilies, seeds removed (adjust according to spice preference)
– 1 shallot, chopped
– 4 cloves garlic
– 1-inch piece of ginger, peeled and chopped
– 1 lemongrass stalk, finely chopped (or 2 tablespoons lemongrass paste)
– Zest of 1 lime
– 1/2 cup fresh coriander (cilantro) leaves and stems
– 1/2 cup fresh Thai basil leaves
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
For the Curry:
– 2 tablespoons vegetable oil
– 1 pound (450g) boneless chicken thighs or tofu, cut into bite-sized pieces
– 1 can (13.5 oz / 400ml) coconut milk
– 1 cup chicken or vegetable stock
– 1 bell pepper, sliced
– 1 cup snap peas or green beans, trimmed
– 1 cup sliced mushrooms
– 1 zucchini, sliced
– 1/2 cup bamboo shoots (optional)
– 1 tablespoon brown sugar
– 2 tablespoons fish sauce
– Juice of 1 lime
– Fresh coriander (cilantro) leaves for garnish
– Fresh Thai basil leaves for garnish
– Cooked jasmine rice, for serving
Instructions:
1. Make the green curry paste: In a food processor or blender, combine the green chilies, shallot, garlic, ginger, lemongrass, lime zest, coriander leaves and stems, Thai basil leaves, ground cumin, ground coriander, 1 tablespoon fish sauce, and soy sauce. Blend until a smooth paste forms. Add a little water if needed to help the blending process.
2. Prepare the curry: In a large sauté pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook, stirring constantly, for about 2-3 minutes, until fragrant.
3. Add the protein: Add the chicken (or tofu) pieces to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned (or the tofu is slightly golden).
4. Combine with liquids: Pour in the coconut milk and chicken or vegetable stock. Stir well to combine and bring to a gentle simmer.
5. Add the vegetables: Add the bell pepper, snap peas or green beans, mushrooms, zucchini, and bamboo shoots (if using) to the pan. Stir to combine and let the mixture simmer for about 10 minutes, until the vegetables are tender.
6. Season the curry: Stir in the brown sugar, 2 tablespoons fish sauce, and lime juice. Taste and adjust seasoning if needed (you may add more fish sauce or lime juice to suit your taste).
7. Serve: Ladle the Thai green curry into bowls over a bed of cooked jasmine rice. Garnish with fresh coriander (cilantro) leaves and Thai basil leaves.
Enjoy your delicious and flavorful Thai Green Curry, a perfect blend of aromatic spices and nourishing greens, bringing a touch of Thai cuisine into your home.
The source of the article is from the blog dk1250.com