20 Minutes in a Frying Pan: Thai Green Curry
20 Minutes in a Frying Pan: Thai Green Curry

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, 20 minutes in a frying pan: thai green curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

20 Minutes in a Frying Pan: Thai Green Curry is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. 20 Minutes in a Frying Pan: Thai Green Curry is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 20 minutes in a frying pan: thai green curry using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 20 Minutes in a Frying Pan: Thai Green Curry:
  1. Get 50 grams Thai green curry paste
  2. Take 1 can Canned coconut milk
  3. Make ready 2 to 3 leaves Kaffir lime leaves
  4. Prepare 2 tbsp Fish sauce
  5. Take 1 tbsp Sugar
  6. Take 1 to 2 tablespoons Vegetable oil
  7. Make ready 1 Vegetables and proteins of your choice
Steps to make 20 Minutes in a Frying Pan: Thai Green Curry:
  1. Cut up all the vegetables and meats into bite-sized pieces.
  2. Fold the kaffir lime leaves in half, and take out the veins. (This makes the leaves more fragrant.)
  3. Put 1 to 2 tablespoons of vegetable oil and the jar of green curry paste in a frying pan over low heat.
  4. Stir fry the paste slowly while mixing with the oil. It burns easily, so pay attention. Cook for about 5 minutes. It will start to smell very fragrant.
  5. When the paste is well cooled, pour about 1/3 of the top of the coconut milk (the thickest part) into the frying pan, and simmer over medium heat.
  6. When the oil comes to the surface (separation), add the vegetables and protein and stir fry quickly. Add the remaining coconut milk and the kaffir lime leaves.
  7. Simmer briefly. Fill the coconut can halfway with water, and add the water to the pan. Season with fish sauce and sugar.
  8. When the solid ingredients are cooked through, the curry is done. If the flavor is lacking, adjust with fish sauce. Be sure to simmer over low heat only from Step 6 on. The separated oil will become incorporated again.
  9. We usually add chicken and eggplant, or pork and kabocha squash, plus maitake or shimeji mushrooms.
  10. If you think it needs more flavor, drizzle on some fish sauce.

So that is going to wrap it up for this special food 20 minutes in a frying pan: thai green curry recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!