Recipe: Appetizing Authentic and Easy Thai Green Curry

Recipe: Appetizing Authentic and Easy Thai Green Curry Delicious, fresh and tasty.

Authentic and Easy Thai Green Curry. In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai.

As the name implies, this Thai green curry recipe is prepared by using green chili, with a different flavor from the mature red chilies.

This is a classic Thai green curry (kaeng kiau wan) that can be easily made at home.

You can substitute chicken or tofu for the pork, but make sure to serve it with hot jasmine rice.

You can have Authentic and Easy Thai Green Curry using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Authentic and Easy Thai Green Curry

1. It’s 250 grams of Chicken (Breast meat or thigh meat).

2. It’s 1 of Eggplant.

3. It’s 1 of or 2 Bell Peppers (red or yellow).

4. It’s 1 packages of Shimeji, king oyster, or whatever mushroom you like.

5. You need 1 small of Boiled bamboo shoots.

6. You need 2 tbsp of Green curry paste.

7. It’s 1 tbsp of Vegetable oil.

8. Prepare 100 ml of Coconut milk.

9. Prepare 300 ml of Coconut Milk + water.

10. Prepare 2 tbsp of ★Sugar.

11. Prepare 1 tbsp of ★ Fish sauce.

12. Prepare 1/2 tbsp of ★Salt.

13. You need 4 of or 5 Basil leaves (optional).

Reviews for: Photos of Authentic Thai Green Curry.

This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce.

It's full of flavor and I've watched a chef prepare curry paste in Thailand, and he really worked up a sweat!

So while this recipe is not perfectly authentic, it's a lot easier to make.

Authentic and Easy Thai Green Curry instructions

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 its 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, its best to reduce the amount of water a little bit..

12. This green curry is also good over cooked somen noodles..

Then pound the green curry paste.

This is the most time consuming part of making this recipe, but it's well worth the effort to pound it by hand as all the oils and aromas will be released.

The final step in making this authentic Thai green curry recipe is to boil the chicken with the curry paste and water.

Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen!

Such a delicious and classic dish that is super easy to make at home!