Thai Green Curry

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Sawadee Kah!
I’ve spent many a happy holiday in various parts of Thailand, so much so, it is more like a ‘second’ home to me.
I really love their culture, the people, with their huge welcoming smiles and gentle personalities, and of course I LOVE their food!
thai Green cury is one of my favourites from this beautiful country.
I now live in the Western part of our globe, and finding some of the many many ingredients that go in this dish can certainly be a challenge to say the least!
I’ve experimented with numerous sauces, pastes and omitted and added to my recipe to try and recreate the unique fragrance and taste this dish should have.
I think I’ve come up with a compromise, given the difficulty in locating some of the ingredients, and for me, this is as close as I can get to the shores of Thailand!
My recipe is a no fuss, easy and quick one, you don’t need to go looking for all the ingredients, just the Thai green Curry Paste. Add to that a few more bits and pieces and serve it up with a bowl of fragrant Thai Jasmine Rice and you’ll be almost sitting on that Thai beach enjoying the beautiful country and all it has to offer. So give my recipe a go, and feel free to add or adapt to your taste.

Some of the ingredients which go in a true Thai Green Curry

Ingredients:

For the meat
8 oz or 200 g (per person) thinly sliced pork or chicken. (I have used pork in this recipe)
2 teaspoons cornstarch
2 teaspoons Palm Sugar or honey or sugar
2 cloves garlic finely chopped
a piece of ginger about half the size of your thumb, finely chopped
1/2 finely chopped chili peppers red & green (optional for extra heat)
3 Tablespoons cold water
For the sauce
1/2 Chicken stock cube
1 1/2 heaped teaspoons of Thai Green curry paste
1/2 can coconut milk
1/2 teaspoon salt
The other ingredients
10 mushrooms
1 large onion
1/2 Bell Red & 1/2 Green Pepper chopped in to slices see photo)
1/2 of a whole broccoli or as much as you wish
1 Tablespoon Vegetable oil
Serve with Thai Jasmine rice if you would like.
For the garnish
a handful of chopped coriander / cilantro
1 scallion / spring onion sliced

This is the Thai green curry Paste (store in the fridge after opening)

All the ingredients you need for the Green curry is in this paste!

Instructions:
Prepare Everything!
1. For the broccoli, cut into bite pieces, place in a bowl & cover with water & microwave for 3 minutes. Take out and change the water immediately for cold water and leave until later.
2. Slice onions, chop mushrooms, slice peppers, finely chop garlic, ginger & chili peppers.
3. Chop cilantro / coriander & slice Scallion / spring onion as in the photo

Use all the broccoli, including the stalk!

Cold water shock the broccoli after cooking

slice scallion lengthways

Slice onion lengthways

4. Slice meat very finely.
5. Crush garlic, finely chop ginger and onions
6. Add the chopped garlic, ginger, palm sugar, cornstarch, water & chili peppers & salt to the sliced meat and combine well.

Ingredients ready!

7. Add a drop of vegetable oil to the saucepan and add the onions & mushrooms. Lightly fry until the onions go transparent but NOT brown. (you will get a bitter taste if the onions brown)
8. Add the Green curry paste, stock cube and stir to mix it all together.
9. Add the meat mixture and stir, cooking all over.
10. Add the coconut milk and combine and bring to a simmer for ten minutes.
11. Add the bell peppers, drain water from broccoli & add to the curry and return to the boil. (about 5 minutes).
Turn off heat and add the scallion / spring onion & cilantro / coriander
12. It’s ready! Serve with some lovely Thai fragrant rice

Print

Thai Green Curry

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

My recipe is a no fuss, easy and quick one, you don't need to go looking for all the ingredients, just the Thai green Curry Paste. Add to that a few more bits and pieces and serve it up with a bowl of fragrant Thai Jasmine Rice and you'll be almost sitting on that Thai beach enjoying the beautiful country and all it has to offer. So give my recipe a go, and feel free to add or adapt to your taste.

Servings: 2

Ingredients

• For the meat
• 8 oz or 200 g thinly sliced pork or chicken. per person, I have used pork in this recipe
• 2 teaspoons cornstarch
• 2 teaspoons Palm Sugar or honey or sugar
• 2 cloves garlic finely chopped
• piece a of ginger about half the size of your thumb finely chopped
• 1/2 finely chopped chili peppers red & green optional for extra heat
• 3 Tablespoons cold water

For the sauce

• 1/2 Chicken stock cube
• 1 1/2 teaspoons heaped of Thai Green curry paste
• 1/2 can coconut milk
• 1/2 teaspoon salt

The other ingredients

• 10 mushrooms
• 1 large onion
• 1/2 in Bell Red & 1/2 Green Pepper chopped to slices see photo)
• 1/2 of a whole broccoli or as much as you wish
• 1 Tablespoon Vegetable oil
• Serve with Thai Jasmine rice if you would like.

For the garnish

• a handful of chopped coriander / cilantro
• 1 scallion / spring onion sliced

Instructions

1. For the broccoli, cut into bite pieces, place in a bowl & cover with water & microwave for 3 minutes. Take out and change the water immediately for cold water and leave until later.
2. Slice onions, chop mushrooms, slice peppers, finely chop garlic, ginger & chili peppers.
3. Chop cilantro / coriander & slice Scallion / spring onion as in the photo
4. Slice meat very finely.
5. Crush garlic, finely chop ginger and onions
6. Add the chopped garlic, ginger, palm sugar, cornstarch, water & chili peppers & salt to the sliced meat and combine well.
7. Add a drop of vegetable oil to the saucepan and add the onions & mushrooms. Lightly fry until the onions go transparent but NOT brown. (you will get a bitter taste if the onions brown)
8. Add the Green curry paste, stock cube and stir to mix it all together.
9. Add the meat mixture and stir, cooking all over.
10. Add the coconut milk and combine and bring to a simmer for ten minutes.
11. Add the bell peppers, drain water from broccoli & add to the curry and return to the boil. (about 5 minutes). Turn off heat and add the scallion / spring onion & cilantro / coriander
12. It's ready! Serve with some lovely Thai fragrant rice