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Thai Green Curry Recipe
Average user rating 
/ 4 2 Users Voted
Description One of the most popular Thai curry is the Green Curry. Thai Green Curry Recipe can be made with Beef, Chicken, Pork, Fish or even vegetables. The Green Curry Recipe below is made with Beef but you can easily subsitute with chicken or fish or vegetables. The name "green" curry derives from the color of the dish. Green curries tend to be as hot as red curries, however they tend to have a definite sweet taste. This is one of the most popular thai curry dishes and available in all Thai restaurants. / 4 2 Users Voted Ingredients
At a glance
Diet
Cooking Method
Difficulty
Course / Dish
Main Ingredient
Serves
2
* 400 grams beef (can be substituted with chicken, fish or vegetables)
* 3 tbsp green curry paste (easiest option is to buy it)
* 2 1/2 cups of coconut milk
* 5 small fresh thai eggplants (aubergines) if available - quarter them
* 2 to 3 fresh red chilies - slice them diagonally
* 2 kaffir lime leaves - torn
* 1/4 cup sweet basil leaf
* 1 1/2 tbsp fish sauce
* 1 1/2 tsp palm sugar
* 1 tbsp cooking oil (corn or sunflower oil)
* Sweet basil leaves and red chili slices for garnish
* 3 tbsp green curry paste (easiest option is to buy it)
* 2 1/2 cups of coconut milk
* 5 small fresh thai eggplants (aubergines) if available - quarter them
* 2 to 3 fresh red chilies - slice them diagonally
* 2 kaffir lime leaves - torn
* 1/4 cup sweet basil leaf
* 1 1/2 tbsp fish sauce
* 1 1/2 tsp palm sugar
* 1 tbsp cooking oil (corn or sunflower oil)
* Sweet basil leaves and red chili slices for garnish
Methods/steps
- Slice the beef into thin pieces, about about 3 cm thick.
- Sautee the green curry paste in oil over medium heat until fragrant.
- Then reduce the heat and gradually add 1 1/2 cups of the coconut milk a little at a time
- Stir the mixture until a film of green oil surfaces.
- Add the beef and kaffir lime leaves.
- Continue cooking for 3 minutes until the beef is cooked through.
- Transfer to a pot, place over medium heat and cook until boiling.
- Add the remaining coconut milk, season with palm sugar and fish sauce.
- When the mixture returns to the boil add the eggplants. Cook until the eggplants are done
- Sprinkle sweet basil leaves and red chilies over, then turn off the heat.
- Transfer to serving dish.
- Garnish with sweet basil leaves and red chilies.
Additional Tips
Thai Green Curry is best served with boiled rice and steamed vegetables. You can even have stri fried noodles to replace the boiled rice.
Reviews
Review by bigsuggy ,
Thursday, 05 November 2009
Hi,
Why put a curry recipe on a site and use curry paste. Surely it would be far better using fresh ingredients and not "PASTE".
My recipe of "The Hot Naga Chicken Curry uses only fresh ingredients.
Tis is not meant to be a negative rating, just a question.
Why put a curry recipe on a site and use curry paste. Surely it would be far better using fresh ingredients and not "PASTE".
My recipe of "The Hot Naga Chicken Curry uses only fresh ingredients.
Tis is not meant to be a negative rating, just a question.
Review by viman ,
Sunday, 08 November 2009
Though I prefer to use fresh ingredients, but there are times when I do use curry paste. Saves lot of time and taste is ok too. Good recipe and maybe even better with fresh ingredients.