Thaigreencurry Food

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AUTHENTIC THAI GREEN CURRY

2020-06-19



Authentic Thai Green Curry image

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories     World Cuisine Recipes     Asian     Thai

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients:

  • 2 (8 ounce) cans bamboo shoots, drained and thinly sliced
  • 3 tablespoons corn oil
  • 3 tablespoons green curry paste, or more to taste
  • 1 pound lean boneless pork, cut into 1/2-inch cubes
  • 2 (14 ounce) cans coconut milk
  • 1 small red bell pepper, thinly sliced
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • 8 kaffir lime leaves, thinly sliced
  • 2 teaspoons fish sauce, or more to taste
  • ½ cup Thai basil

Steps:

  • Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
  • Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

THAI GREEN CURRY

2022-06-26



Thai Green Curry image

Try this sweet green curry dish from chef Jamie Oliver's cookbook "Jamie's Food Revolution" for dinner tonight. Photo credit: David Loftus and Chris Terry

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 19

Ingredients:

  • 2 stalks lemongrass, outer leaves discarded, crushed
  • 4 scallions, trimmed
  • 3 fresh green chiles, halved and seeded
  • 4 cloves garlic, coarsely chopped
  • 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
  • 1 large bunch fresh cilantro, plus leaves for garnish
  • 1 teaspoon coriander seeds, crushed
  • 8 fresh or dried kaffir lime leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup snow peas
  • 1 (14-ounce) can coconut milk
  • 1 large bunch asparagus, julienned
  • 1 lime
  • Chopped red chile, for garnish
  • Cooked basmati rice, for serving

Steps:

  • Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves. Process until finely chopped. With the processor running, add soy and fish sauce. Continue processing until a smooth paste is formed.
  • Heat a large skillet or wok over high heat and add peanut and sesame oil; swirl to coat. Add shrimp and snow peas; cook, stirring constantly, for 30 seconds. Add coconut milk and asparagus; stir to combine. Cook until heated through, about 3 1/2 minutes. Squeeze lime over curry and garnish with cilantro leaves and red chile; serve with rice.

Top Asked Questions

  1. What is Thai green curry?
    Thai green curry is a type of Thai curry that was never really my favorite to eat in Bangkok. That’s because when you order green curry (แกงเขียวหวาน gaeng keow wan) on the streets, it can sometimes (not always) be watery, overly sweet, and even bland (there are many exceptions no doubt, but I’m talking in general).
  2. How to make Thai chicken curry?
    Directions Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
  3. Which Thai curry is the spiciest?
    Green Thai curry is considered to be the spiciest - as green chillies (of the same variety) are usually hotter and sharper than red chillies. Red Thai Curry comes next, and Yellow Thai curry is the least spicy. Can I replace the coconut milk?
  4. Is Thai green curry a 5 of your 5 a day?
    This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day! Warming chilli and creamy coconut smothered veggies make for a satisfying supper A star rating of 4.7 out of 5.

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