Have you all tried Beef Teriyaki last week? This week I am making Green Curry dish. It is a type of Thai Curry. As you can see from the dish’s name, yes! The color of this curry is green because of the green chilies in this dish.
I have always enjoyed Thai food. However, the dishes in Thai restaurants can be too spicy for me sometimes. By making my own green curry, I can adjust the spiciness I want and add any kind of meat/vegetables I want.
The main ingredients of Green Curry are chilies and coconut milk. To make your own curry paste can be very time consuming and you need a lot of different ingredients such as garlic, lemongrass, lime, lime leaves, ginger, shallots and galangal etc. and to blend them all together. Therefore, in my easy 20 minutes recipe, we are going to skip that, and make just as delicious green curry as you can get in a restaurant.
Here is a picture of what you will need from the supermarket:
– 2 tbsp. of Thai green curry paste
– 165ml of coconut milk
– 50ml of water
– 200 grams of chicken
– 1 tbsp. of fish sauce
– 1 can of bamboo shoots
– 150 grams of mushroom
– 100 grams of Indian beans
- Fry the meat with oil till almost cooked, then add bamboo shoots, and all other vegetables. Stir and cook is all together for about 3-4 minutes.
- While frying the meat and vegetables; Use a pot to heat the green curry paste, add coconut milk and water, bring it to boil.
- Add the fried meat and vegetable all into the pot with the boiled and ready green curry sauce. Let it simmer for 6-8 minutes.
- Turn off the heat; add fish sauce in to the curry. Serve it with rice.
You can replace chicken with beef, pork or seafood, depending on personal preference. Also applies to the vegetables.
If you are interested in making other dishes also read:
Enjoy! See you next week.