Thai Green Curry Recipe often very spicy, because the Thai use real hot green chili by a handful to give color to the curry paste. If you don’t like spicy food use green chili that is not hot and homemade Green curry is best.
Thai Green Curry Recipe
Thai Green Curry Recipe often very spicy, because the Thai use real hot green chili by a handful to give color to the curry paste. If you don’t like spicy food use green chili that is not hot and homemade Green curry is best.
2
servings30
minutes40
minutes1050
kcal1
hour10
minutesGreen curry recipe
1 lb chicken breast cut to bite size
1 can coconut milk
2 tablespoon green curry paste (or homemade curry paste)
3 tablespoon fish sauce
3 tablespoon sugar (adjust the sugar to your taste)
1/2 teaspoon five spice powder
3 kaffir lime leaves torn
2 cup water
1 white onions slice
2 tablespoon vegetable oil
2 ½ cup of mix Thai long bean, Thai around eggplant, Thai pumpkin, or bamboo shoots ect
1 cup Thai basil for garnish
- Green Curry paste
2 tablespoon cilantro roots
1 tablespoon coriander
1/2 teaspoon pepper corn
1/2 tablespoon cumin seeds
10 green chili (make sure you pick one that not hot)
2 tablespoon minced galangal
1/4 cup garlic or 5 big cloves of garlic
3 Kaffir lime leaves thinly slice
2 Stalks of lemongrass thinly slice
1/2 tablespoon salt
1/2 cup shallots slice
1 teaspoon shrimp paste (you need this paste to make any curry paste)
Directions
- Heat a medium size pot until hot then add 2 tablespoon of vegetable oil and 2 tablespoon of curry paste fry until it releases the aroma.
- Add the chicken to the pot cook till the chicken no longer pink then add fish sauce, sugar, five spice and lime leaves.
- Add coconut milk and vegetables and 2 cups of water to the pot cook until the chicken is done and the vegetables are tender to your taste then add white onion to it, cook for few more minutes until the onion is soft turn the heat off let it cool a bit then add Thai basil. Curry just like stew the longer you cook it will taste better.
- For the Green Curry paste
- Roast or fry coriander, pepper corn and cumin seeds until fragrant then mix them all with the rest for the ingredients in food processor or in a mortar pestle.
- In a mortar pastel pound all the ingredients except the shrimp paste put it last. Mix everything together until all combine, set aside until you ready to cook.
Recipe Video
Notes
- Serve Green curry with rice
Nutrition Facts
- Total number of serves: 2
- Calories: 1050kcal
- Fat: 52g
- Saturated Fat: 28g
- Cholesterol: 145mg
- Sodium: 545mg
- Carbohydrates: 89g
- Fiber: 4g
- Sugar: 28g
- Protein: 60g
