Green curry – a Thai classic
Green curry is probably the best known dish from Thailand
I have always wondered what this green curry paste is made of. Now I know! In Suwannee Kwan Cheablam‘s cooking class we made one ourselves.
It contains various dry spices, but also fresh ones like turmeric, lemongrass, shallots and garlic. And then of course chili. The green colour comes mainly from kaffir lime leaves and peel.
Like the Tom Yum paste, the green curry paste is mostly not vegetarian, but often contains dried shrimps. If you like a vegetarian paste, you can find a recipe here.
Not everyone in Thailand makes their own paste
On the market you can buy any kind of paste ready-made. Every seller then of course has his own secret recipe.
You can make green curry with chicken or pork. I have also written down a vegetarian option for you.
A green curry dish is usually a rather liquid matter and is often, but not always, eaten together with rice. The rice also helps to neutralize if the dish is a bit spicy.
Here is the recipe for green curry with chicken or quorn
Green curry with chicken or quorn.
Ingredients
- 1 dl coconut cream
- 2 tbsp green curry paste
- 1 tbsp of oil
- 200 g of shredded chicken breast or quorn
- 4 dl coconut milk
- 1 handful of aubergines cut into 1 cm pieces
- 1 handful of small eggplants whole
- 1 tsp sugar
- A few drops of fish sauce or soy sauce
- Basil better Thai basil (at will)
- 3 Kaffir leaves
Instructions
- Bring coconut cream to the boil in a wok or pan.
- When it boils, add curry paste and let it boil for 2 minutes then add oil.
- Add chicken or quorn, cook for 2 minutes, then add coconut milk.
- When the coconut milk boils, add the aubergines and continue cooking for about 8 minutes.
- Add sugar and fish sauce (or soy sauce) and cook for another 2 minutes.
- Turn off the heat and add basil and kaffir lime leaves.
- Mix everything together again and enjoy with rice!
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