Thai Green Curry full recipies

 Thai Green Curry

Thai Green Curry is a popular and delicious Thai dish that features a fragrant and flavorful green curry paste cooked with coconut milk, meat (such as chicken, beef, or shrimp), and vegetables. Here's a full recipe for making Thai Green Curry:

Ingredients:

For the Green Curry Paste:

• 3-4 green Thai chilies (adjust to your spice preference)
• 2 shallots, roughly chopped
• 4 cloves garlic
• 1 stalk lemongrass, thinly sliced (only the lower tender part)
• 1 thumb-sized piece of galangal or ginger, sliced
• 1 tablespoon cilantro stems (optional)
• 1 tablespoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon white peppercorns
• 1/2 teaspoon shrimp paste (can be omitted for a vegetarian version)
• Zest of one lime
• 1 tablespoon vegetable oil

For the Curry:

• 400ml (13.5 oz) coconut milk (use full-fat for best results)
• 1-2 tablespoons green curry paste (adjust based on your preferred spice level)
• 500g (1 lb) chicken, beef, shrimp, or tofu (cut into bite-sized pieces)
• 1 cup mixed vegetables (bell peppers, bamboo shoots, eggplant, zucchini, etc.)
• 2-3 kaffir lime leaves (substitute with lime zest if unavailable)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian/vegan version)
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 cup Thai basil leaves (regular basil can be used if Thai basil is unavailable)
• 1 red chili, thinly sliced (optional, for garnish)
• Cooked jasmine rice, to serve

Instructions:

1. Green Curry Paste:

   • In a mortar and pestle or a food processor, grind all the green curry paste ingredients into a smooth and fragrant paste. If using a food processor, you might need to add a little water to help with blending.

2. Curry:

   • In a large pan or wok, heat a splash of vegetable oil over medium heat.

   • Add the green curry paste to the pan and cook it for a few minutes until the flavors are released and it becomes aromatic. Stir frequently to avoid burning.

   • Next, add about half of the coconut milk to the pan, stirring well to combine it with the green curry paste. Allow it to simmer for a few minutes, until you see some oil rising to the surface.

   • Now, add the meat (or tofu) to the pan and cook until it's browned and cooked through. If using chicken or beef, make sure it's fully cooked before proceeding.

   • Pour in the remaining coconut milk and bring the mixture to a gentle simmer.

   • Add the mixed vegetables and kaffir lime leaves to the pan. Simmer for a few more minutes until the vegetables are cooked but still slightly crunchy.

   • Season the curry with fish sauce (or soy sauce) and palm sugar. Adjust the seasoning to your taste. The curry should have a perfect balance of salty, sweet, and spicy flavors.

   • Finally, add the Thai basil leaves to the curry and stir until they wilt.

3. Serving:

   • Serve the Thai Green Curry hot with jasmine rice.
   • Garnish with sliced red chili, if desired, for an extra kick.

Enjoy your homemade Thai Green Curry! Adjust the level of spiciness and ingredients based on your preference, and feel free to experiment with different protein options or additional vegetables for variety.