Green curry is one of the Thai cuisine I love very much. I love it’s sweet and creamy taste. If you are thai food lover, you know that sweet, sour and spicy are the 3 major taste you can find in most Thai food.
Unlike red curry uses dried red chilies, green curry uses fresh green chilies to make it’s curry paste. Hence, it is in green color.
In this recipe, I used instant curry paste bought from NTUC store in Singapore. I was worry about the taste of using an instant curry paste. Surprisingly, it taste very good just like the authentic Thai green curry.
However, if you still prefer a homemade curry paste than the instant paste, check out this website on how to make a Thai green curry paste. The advantage of a homemade curry paste is that you can control the taste and spiciness. Here are the complete list of ingredients:
- Cayenne pepper chilis
- Thai green chilis
- Red shallots
- Lemongrass stems
- Galangal
- Garlic
- Dried shrimp paste (Belacan)
- Lime zest
- Ground coriander
- Ground cumin
- White pepper
- Turmeric
- Coriander / cilantro root and stem
- Coriander leaves
Traditionally, curry paste is made by pounding the ingredients in a stone mortar and pestle until all ingredients become a fine texture. If you don’t have a stone and pestle, you can always use a blender or food processor.
Green curry is usually cook with chicken and eggplants and snow peas. However, you can always use other type of vegGetables you prefer and even without chicken. It’s really your choice.
Are you ready to make a green curry today for your family? Let’s move on to the recipe and get started. Happy cooking 🙂
Green Curry Recipe
Ingredients:
- 1 packet (100 g) of Dancing Chef green curry paste.
- 300 g chicken breast. Cut it into bite-size.
- 50 g eggplants
- 50 g snow peas
- 5 kaffir lime leaves
- 200 ml coconut milk
- 100 ml water
- 1 tablespoon cooking oil
Methods:
- Heat up a pot over high heat with one tablespoon of cooking oil. Add in curry paste and saute until aromatic. This will take about 2 to 3 minutes.
- Now, add in the chicken and gently stir it to combine well with the curry paste.
- Add the coconut milk and water. Do a quick stir so that it mix and dissolve the curry paste.
- Add the kaffir lime leaves and bring it to a quick boil. Lower the heat to simmer, cover the pot and let it simmer for 5 minutes.
- Add eggplants and cook for 5 minutes until soft.
- Add snow peas, cook 2 minutes until a bit softened.
- Turn off the heat and serve immediately with steamed rice.
