Authentic and Easy Thai Green Curry
Authentic and Easy Thai Green Curry

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, authentic and easy thai green curry. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Authentic and Easy Thai Green Curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Authentic and Easy Thai Green Curry is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook authentic and easy thai green curry using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Authentic and Easy Thai Green Curry:
  1. Prepare 250 grams Chicken (Breast meat or thigh meat)
  2. Take 1 Eggplant
  3. Prepare 1 or 2 Bell Peppers (red or yellow)
  4. Make ready 1 packages Shimeji, king oyster, or whatever mushroom you like
  5. Take 1 small Boiled bamboo shoots
  6. Get 2 tbsp Green curry paste
  7. Get 1 tbsp Vegetable oil
  8. Prepare 100 ml Coconut milk
  9. Make ready 300 ml Coconut Milk + water
  10. Make ready 2 tbsp ★Sugar
  11. Prepare 1 tbsp ★ Fish sauce
  12. Take 1/2 tbsp ★Salt
  13. Take 4 or 5 Basil leaves (optional)
Instructions to make Authentic and Easy Thai Green Curry:
  1. Cut the eggplant in half lengthwise, then roughly chop into chunks. Cut the bell peppers into thick strips. Break the shimeji mushrooms into small clumps. Cut the chicken into bite-size pieces.
  2. Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
  3. Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
  4. If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar.
  5. When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
  6. When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
  7. If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar.
  8. Have a taste. It might not be spicy enough depending on the green curry paste you used. If necessary you can add more green curry paste.
  9. Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.♪ The basil is optional, so it's okay if you don't use it.
  10. This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
  11. When making Thai rice, it's best to reduce the amount of water a little bit.
  12. This green curry is also good over cooked somen noodles.

So that’s going to wrap this up for this exceptional food authentic and easy thai green curry recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!