Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, thai green curry. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Thai Green Curry is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Thai Green Curry is something which I have loved my entire life.
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. This recipe in particular is for those who are after something super simple, a quick to throw. Along with Pad Thai, Chicken Satay and Thai Red Curry, green curry is the gold standard by which we rate Thai restaurants.
To begin with this recipe, we have to prepare a few components. You can have thai green curry using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Thai Green Curry:
- Make ready 1 chicken breast diced
- Take 1 green pepper chopped into chunks
- Prepare 1 pack baby corn
- Prepare 1 red onion chopped into chunks
- Get 1 handful bamboo shoots
- Prepare 1 can coconut milk
- Make ready 1 fresh kaffir lime leaf
- Make ready 1 tablespoon olive oil
- Take Boiled Rice, to serve
- Make ready Lime, to garnish
- Prepare Thai green curry paste - jar or pre-made
Thai green curry is so delicious, specially when served with steaming white jasmine rice. There's a common misconception that Thai green curry is green in color from all the Thai basil used in the recipe. While there is often Thai sweet basil tossed into the curry, the real green color of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry. Traditionally green curry is a spicier curry than red or yellow due to it's addition of Bird's Eye chilies.
Steps to make Thai Green Curry:
- Cook the diced chicken in the olive oil for 2 mins on each side (4 mins in total)
- Add the chopped pepper, onion, baby corn, bamboo shoots and lime leaf, cook for 2 mins
- Add the Thai green curry paste and cook for 2 mins
- Stir in the coconut milk and cook for 2 mins
- Boil rice per instructions (mine was ready in 2 mins). Drain, add to serving bowls. Add Thai green curry on top. Add lime garnish to finish
While there is often Thai sweet basil tossed into the curry, the real green color of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry. Traditionally green curry is a spicier curry than red or yellow due to it's addition of Bird's Eye chilies. Thai yellow curry is the least spicy, a mild-medium heat, red curry is normally a medium heat, while green curry is medium-hot on the spice scale. The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry.
So that is going to wrap this up for this special food thai green curry recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
