Thai Green Curry Dinner Recipe.Easy Dinner Recipe

 Thai Green Curry Dinner Recipe

Introduction

Thai Green Curry is a vibrant and aromatic dish that originates from central Thailand. Known for its rich and creamy texture, this curry combines the heat of green chilies with the fragrance of fresh herbs and the sweetness of coconut milk. It is a versatile dish that can be made with various proteins like chicken, beef, or tofu, making it a favorite among both meat lovers and vegetarians. The distinctive green color and unique flavor come from the green curry paste, which is made from a blend of green chilies, garlic, shallots, lemongrass, and other fresh ingredients.

Ingredients

• For the Green Curry Paste:

  • 4-5 green chilies, deseeded
  • 3 shallots, chopped
  • 4 cloves garlic
  • 1 lemongrass stalk, finely sliced
  • 1-inch piece of galangal, sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon shrimp paste (optional for vegetarians)
  • 1 teaspoon lime zest
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • A handful of fresh coriander leaves
  • A handful of fresh basil leaves

• For the Curry:

  • 1 tablespoon vegetable oil
  • 400ml (1 can) coconut milk
  • 2 cups chicken, beef, tofu, or your choice of protein, cut into bite-sized pieces
  • 1 cup mixed vegetables (e.g., bell peppers, bamboo shoots, zucchini, peas)
  • 2-3 kaffir lime leaves
  • 1 tablespoon palm sugar or brown sugar
  • 2 tablespoons fish sauce (or soy sauce)
  • Fresh basil leaves and coriander leaves for garnish

Directions

1. Prepare the Green Curry Paste:

   • In a blender or food processor, combine all the ingredients for the green curry paste. Blend until you have a smooth paste. You might need to add a little water to help with the blending process. Set aside.

2. Cook the Curry:

   • Heat the vegetable oil in a large pan over medium heat. Add 2-3 tablespoons of the green curry paste (adjust according to your heat preference) and stir-fry for 1-2 minutes until fragrant.
   • Pour in the coconut milk and bring to a simmer. Stir well to combine with the curry paste.
   • Add your protein of choice (chicken, beef, tofu) and cook for 5-7 minutes, or until the protein is cooked through.
   • Add the mixed vegetables, kaffir lime leaves, palm sugar, and fish sauce. Simmer for another 5-7 minutes until the vegetables are tender.
   • Taste and adjust the seasoning with more fish sauce or sugar if needed.

3. Serve:

• Serve the green curry hot, garnished with fresh basil leaves and coriander leaves. It pairs perfectly with steamed jasmine rice or rice noodles.