In Thai cuisine green curry (Thai: แกงเขียวหวาน) is one of the spicier variations of curry. The thickness of the sauce varies with the amount of coconut milk used. The main ingredients are coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves and thai basil leaves.
Its name, “green” curry, is consistent of Thai curry dishes, which are frequently identified solely by their color, other common types being yellow and red curry.
Typically, green curry paste is made by pounding in a mortar ingredients including: shallots, green chillies, garlic, galangal, fresh turmeric, shrimp paste and salt.
The paste is briefly fried in a wok and coconut milk is added, then the meat and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves and thai basil are added just at the end of cooking for fragrance.
Thai green curry can be made with meat, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as “khanom jeen”.
Here is my recipe for Thai Green Chicken Curry:
1 tablespoon oil
1 chopped onion
2 tablespoons green curry paste (ready made)
1 1/2 cups coconut milk
1/2 cups water
1-2 lbs chicken thighs
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 package frozen asian veggies
1 handful chopped cilantro
Heat the oil in a wok or heavy-based pan.
Brown the chicken in the pan – just for color.
Remove chicken from pan and set aside.
In the pan, add the onion and curry paste to the wok.
Cook for 1 minute stirring constantly.
Add the coconut milk and water to the wok and bring to the boil.
Add the chicken pieces back to the pan.
Let chicken simmer in the sauces for about 20 min until cooked through.
Add the fish sauce, lime juice, lime rind and sugar to the wok, stir.
Add frozen veggies and let it simmer in sauce until warmed through.
Sprinkle chopped cilantro in and stir before serving.
I served this with steamed jasmine rice.