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You are here: Home / curry / Thai Green Curry

Thai Green Curry

September 17, 2012 By David Rout 5 Comments

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The thai green curry paste is the complicated part, see the “Thai Green Curry Paste” post, making the actual Thai Green Curry is he easy part. There is nothing better than the fresh flvour of a Thai green Curry.

Thai Green Curry

David
A delicious green Thai curry is a fragrant and creamy masterpiece, where tender pieces of protein or vegetables swim in a rich coconut milk bath infused with the vibrant flavors of lemongrass, galangal, and fresh green chilies. The harmonious balance of spicy, sweet, and savory notes makes every bite a taste bud-tantalizing journey through the heart of Thai cuisine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Curry
Cuisine Thai
Servings 4
Calories 126 kcal

Ingredients
 
 

  • 1 can 400 ml full cream coconut milk
  • 1-2 tablespoons Green curry paste to suit individual taste
  • 400 g chicken sliced
  • 3 kaffir lime leaves
  • 1 to 1 ½ tablespoons fish sauce
  • 1 teaspoon palm sugar
  • 150 g Thai bamboo shoots / eggplant chopped up
  • Thai sweet basil leaves
  • 2 chilies as garnish

Instructions
 

  • Open the can of coconut milk (note that it needs to have sat long enough in the pantry that the cream has risen to the top of the can prior to opening). Pour off the top ½ cup of liquid; this is the cream, then pour off the rest, which will give about 1 cup of milk.
  • Heat up the coconut cream over a medium heat for a few minutes. Mix in the curry paste and cook until fragrant. (We are using the oil in the coconut cream instead of adding oil, as the coconut cream cooks you will see the oil separate )
  • Add the chicken, coat in curry paste and cook until it has some colour.
  • Add coconut milk, torn Kaffir lime leaves, fish sauce and palm sugar.
  • Add eggplant / bamboo shoots and cook through.
  • Add basil leaves.
  • Serve, removing the kaffir lime leaves, and garnish with sprig of basil and sliced up chillies.

Nutrition

Calories: 126kcalCarbohydrates: 8gProtein: 19gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 51mgSodium: 1567mgPotassium: 482mgFiber: 1gSugar: 4gVitamin A: 820IUVitamin C: 33mgCalcium: 25mgIron: 1mg
Keyword Green curry recipes,, Thai cuisine, Thai Green Curry Paste
Tried this recipe?Let us know how it was!

This is a beef green curry from Temple Of Thai – Thai Green Curry with Beef Recipe 

Filed Under: curry Tagged With: Authentic Thai Flavors, Bamboo shoots, Chicken, Chillies, Coconut Milk, Coconut Milk Curries, Curry Paste, Green Curry Recipe, Kaffir lime, Palm Sugar, Spicy Thai Dishes, Thai, Thai Cooking, Thai Cuisine, Thai Culinary Delights, Thai Curry Cooking, Thai Curry Ingredients, Thai Curry Paste, Thai Curry Paste Recipe, Thai Curry Recipes, Thai Curry Techniques, Thai Curry Tips, Thai Curry Variations, Thai Fish Sauce, Thai Food, Thai Green Curry, Thai Green Curry Paste, Thai Green Curry Sauce, Thai Spices, Thai Sweet Basil, video

Reader Interactions

Comments

  1. Gerri says

    June 17, 2012 at 6:05 pm

    looks delicious!!!

    Reply
  2. Graham says

    June 23, 2012 at 10:08 am

    Just a question about the lime leaves in a curry, are you supposed to eat them too.

    Reply
    • TheCook says

      June 23, 2012 at 12:08 pm

      Although I am sure they wont hurt you, you should remove them.

      Reply

Trackbacks

  1. Thai Green Curry Paste | Taste Obsession says:
    June 17, 2012 at 12:45 am

    […] Post navigation Next → […]

    Reply
  2. Thai Green Curry Paste - Taste Obsession says:
    July 12, 2012 at 6:43 pm

    […] Post navigation Next → […]

    Reply

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