Thai Green Curry

I love an authentic curry, instead of just opening a tin and then adding in fresh ingredients. Also, I can have Thai food every meal, every day and not get bored. That fresh smell of lemongrass, that light coconut flavor in the curry, and just the right amount of spice for my palate. What is not to love?  

While I have always loved cooking and feeding, but I never really had much time or the patience to actually cook with measured steps. Cooking for me has always been instinctive. I did not realize that planning to write a food blog would mean changing the way I cook. In a good way of course. Now, I am more disciplined since I have to keep a track of the ingredients that I put in the dish. This lockdown period is proving to be quite the game-changer here because I seem to have quite a lot of time in hand to try and do things that I otherwise would not have. I am glad I did this because this blog is now my personal repository. And its doubly great, because since I can't cook for my friends, I can at least share the recipes. Here is one of my personal favorites. 

Due to the prevailing lockdown, thanks to the COVID-19 situation, there are ingredients that I did not have. Like galangal and kaafir lime. I have substituted it for regular ginger and lemon zest. However, feel free to interchange if you have the same.

And while I prepared my version with chicken, the green curry goes equally well with shrimps/prawns, or even a mix of vegetables (carrot, asparagus, Thai brinjal, broccoli, cauliflower, beans, mushrooms).

And check out the Panang Curry

For a complete Thai option, click here for Satay Chicken with Peanut Dip

And if you love noodles, you can't miss our Thai Style Noodles

Complete your meal with this delicate dessert Mango Coconut Milk Pudding

Ingredients:

500 gms Base ingredient (Choice of Veg/ Chicken/ Shrimps/ Tofu)

A bunch of coriander- cleaned, stems removed

Basil- a handful

Green Chili-4 (check the strength and adjust)

Onion- 2 medium, diced

Ginger/Galangal- 1 inch 

Garlic- 5 pods

Lemongrass- 2 tbsp, stalk

Kaafir Lime Leaf- 7-8

Lemon Juice- Half lemon

Lemon Zest- 1 lemon

Coriander seeds- 1 tsp

Cumin powder- 1/2 tsp

Peppercorn- 1 tsp

Fish Sauce- 2 tsp (Optional)

Salt, to taste

Coconut Milk- 1.5 cups

Oil- 2 tbsp

Method:

Clean, wash and cut the base ingredient. 

Blend all the ingredients in a blender, except the base ingredient, oil, and coconut milk.

This step if using chicken: Mix the green curry paste with the chicken and keep for about 30 minutes or so. You can make it right away but letting it rest helps.

Heat oil in a wok and pour the curry paste and 'base ingredient' into the wok. You can add some more lemongrass stalk here to add additional flavor. Fry for some time, till the water in the curry paste, evaporates, and the paste starts to stick to the bottom of the wok.

(Add the shrimp at this stage, if added early the shrimp overcooks and becomes rubbery)

(If using chicken, check if the chicken is done to about 80%. If not, add a bit of water and let it cook.)

Add the coconut milk, and bring it to a boil. Once done, lower the flame, and cook for about 5 minutes. 

Taste once to check the salt and tang and adjust accordingly.

Serving suggestions:

Thai Green Curry is best had with steamed rice. Jasmine rice is what locals in Thailand have. One can try the Joha Rice (Indian Jasmine Rice).

I tried it with a mix of Bora Saul (Indian sticky rice) and Premium Rampal in the ratio of 1:2

**If using tofu, lightly fry the same before adding it to curry. Suggested to use tofu with a mix of veggies rather than by itself.