Thai green Curry
Thai green curry is a delicious and flavorful dish that provides a gentle heat. It is perfectly paired with Jasmine rice.
Servings: 4 servings
Ingredients
Thai Paste and Condiments
- 6 tsp Thai green curry paste
- 1 tsp Fish sauce
- 1 Tbsp Shrimp Paste
- 1 Galangal paste
- 400 ml Coconut milk
- 250 ml Water
- 1 cup Thai basil leaves
Vegetables
- 1 cup Snow peas
- 1 Red Bell Pepper
- 400 grams Mushroom
- 7 Kaffir lime leaves
Protein
- 400 grams Chicken thighs (boneless, skinless)
Other ingredients
- 7 cloves Garlic - minced
- 2 tsp Ginger and Garlic Paste
- 1 tsp Sugar
- 1 Chicken stock cube + 1 cup water
- 1/2 Lime
- 2 Stalks Lemongrass (Chopped in Half)
Instructions
- Preparation: Slice the Bell peppers. Mince 7 garlic cloves. Cut the chicken thighs into small pieces.
- Cook the Paste: Preheat the pot on the lowest heat. Add 6 teaspoons of Thai Green Curry paste. Add 1/4 cup of coconut milk. Once all the ingredients are added, increase the temperature to medium-low heat and cook for 2 minutes. Add minced garlic cloves. Add Ginger + Garlic Paste, Galangal paste, shrimp paste. Add the chicken stock, fish sauce, sugar, salt and balance of the coconut milk into the pot. Stir them well so the paste gets dissolved. Thereafter, add the chicken thigh cubes.
- Add the Thai Basil: Pound 2/3rd of the Thai Basil in a mortar or use a blender. Add it to the pot. Stir well with the temperature on medium low heat.
- Add the Vegetables: Add the kaffir lime leaves, lemongrass stalks, mushrooms and Red bell pepper, snow peas. Mix them gently and cook for 2 minutes on medium-high heat. Close the pot lid and simmer for thirty minutes on medium low heat. Garnish with basil and fresh lime juice.