There’s something truly magical about the vibrant flavors of Thai cuisine, and Thai Green Curry is no exception. Recently, I decided to whip up a batch of this aromatic dish for a family gathering, and it was met with rave reviews. The creamy coconut milk combined with the fragrant green curry paste created a harmonious balance of flavors that delighted our taste buds. Whether you choose chicken or shrimp as your protein, this dish is sure to impress even the pickiest of eaters. My family couldn’t get enough, and the leftovers were quickly devoured the next day. It’s safe to say that Thai Green Curry has become a staple in our household.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1/2 cup chicken broth
- 1 pound chicken breast or shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 cup snow peas
- Fresh basil leaves for garnish
- Cooked jasmine rice, for serving
Instructions
To begin, heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until it becomes translucent, which should take about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Add the green curry paste to the pan, stirring well to coat the onions, garlic, and ginger. The curry paste will release its aromatic oils, creating a delicious base for the dish.
Next, pour in the coconut milk, fish sauce, sugar, and chicken broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together. If you’re using chicken, add it to the pan at this stage, cooking until the chicken is cooked through, about 7-10 minutes. If you opt for shrimp, add them towards the end of the cooking time, as they only need a few minutes to cook through.
Add the sliced red bell pepper and snow peas to the pan, stirring them into the curry. Allow the vegetables to cook until they’re tender-crisp, which should take about 5 minutes. Taste the curry and adjust the seasoning if necessary, adding more fish sauce or sugar if desired. Once everything is cooked to perfection, remove the pan from heat and garnish with fresh basil leaves.
Serve the Thai Green Curry over steaming bowls of jasmine rice, allowing the rice to soak up the flavorful sauce. The combination of tender meat or shrimp, crisp vegetables, and fragrant curry sauce is sure to be a hit with your family or guests. Enjoy this delightful dish that brings a taste of Thailand to your kitchen.
Nutrition Facts
Servings: 4
Calories per serving: Approximately 350 calories
Preparation Time
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
How to Serve
- Serve over a bed of jasmine rice for a classic pairing.
- Garnish with fresh basil leaves or cilantro for an aromatic finish.
- Accompany with a side of steamed vegetables for a complete meal.
- Add a wedge of lime for a zesty touch.
- Pair with a light Thai salad for a refreshing contrast.
Additional Tips
Tip 1: Use full-fat coconut milk for a richer and creamier curry.
Tip 2: Adjust the heat by adding more or less green curry paste according to your preference.
Tip 3: For a vegetarian version, substitute tofu or an array of your favorite vegetables.
Tip 4: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tip 5: Reheat leftovers gently on the stove, adding a splash of coconut milk if needed to refresh the sauce.
FAQ Section
Q1: Can I use store-bought green curry paste?
A1: Yes, store-bought green curry paste is convenient and works well for this recipe. Opt for a high-quality brand for the best flavor.
Q2: Is there a substitute for fish sauce?
A2: If you prefer to avoid fish sauce, you can use soy sauce or a vegetarian alternative to maintain the umami flavor.
Q3: Can I freeze Thai Green Curry?
A3: While it’s possible to freeze the curry, the texture of the coconut milk may change slightly. It’s best enjoyed fresh or refrigerated for short-term storage.
Q4: How can I make the curry spicier?
A4: To increase the heat level, you can add fresh Thai chilies or a dash of chili powder to the curry.
Q5: What other vegetables can I add to the curry?
A5: Feel free to incorporate vegetables like zucchini, eggplant, or bamboo shoots to customize the curry to your liking.