Pan Asian Food’s Star Recipe -The Thai Green Curry

Aug 25

Few curries get the kind of popular attention that the Thai Green Curry elicits. In Pan Asian menu it can be rated as a ‘star’ recipe, going by the number of people that find it ‘exotic’, and are curious to know how the curry gets it’s dark rich green shade.

Most Pan Asian restaurants that serve the Thai Green Curry, mark it as the ‘chefs special’ in their menu, considering the stimulating aroma and the distinct flavor of the curry, the chefs lend their personal touch preparing it. The herbs and vegetables that are added into the curry, reflect the textures and flavors that are typically synonymous to Thai cuisine.

The rich flavor the curry gets is from the curry paste and coconut milk that are added to it, the addition of an assortment of spices and vegetables makes it bountiful, and if it is balanced with beef or chicken it becomes super bountiful.

There are variants of curries that make-up Thai cuisine, vital ingredients give them a classic depth of flavor, but the basics that are followed in preparing the different curries remains the same.

In Bangkok, restaurants serve the green, red and yellow curries, but the green seems to be the most sought after because of the thick and creamy filling, plus the bright green colour that the curry gets from Thai basil, cilantro, and markut lime leaf and peel that are added to it.

The Thai’s eat the curry with jasmine rice or to get that extra fibre into their diet prepare steamed quinoa instead. If you want a perfect balance of salt, spice, sweet, and sour, the Thai green curry has it all.

This recipe uses vegetables, the choice of vegetables is left to you, any additions or deletions can be based on your personal preferences.

Ingredients

For the Green Curry Paste

- 1 tablespoon ground coriander

-5 stalks lemongrass, minced

-1 thumb-sized piece ginger, grated

-3 to 4 cloves garlic, minced

-1 loosely packed cup fresh cilantro leaves and stems, coarsely chopped

-1/2 teaspoon ground white pepper -1/4 cup diced shallot, or purple onion

-2 to 3 green chilies, sliced

-1 teaspoon brown sugar

-1 teaspoon freshly squeezed lime juice

-1/2 teaspoon ground cumin

-1/4 can coconut milk

-3 tablespoons Thai green curry paste

For the Thai Green Curry:

-2 teaspoons peanut oil

-3/4 can or 400 ml coconut milk

-4 Makrut Lime Leaves, or 1 Teaspoon Grated Lime Zest

-1 Fresh Thai Basil, or Sweet Basil, Optional

Vegetables :

Broccoli, Carrots Bamboo Shoots
Red Bell Peppers, Zucchini, Apple
Pineapple Peas Peppers, Snow Peas, Tofu
Yams Mushrooms

Steps Making The Green Curry

-Gather all the ingredients for the green curry paste.

-Place them in a food processor, and blend them until the consistency turns smooth.

-Take a pan and add the peanut oil, swirling it around on medium-high heat. Now add the green curry paste, and saute the mixture for 1-2 minutes, until it releases the fragrance

-Add the coconut milk to the mixture, and stir well.

- Add the vegetables , and let them cook for 5-10 minutes, stirring them at regular intervals. Let the curry sauce come to a boil, and reduce the heat to a medium low. Allow the vegetables to cook in the mixture for sometime, stirring them intermittently.

- Add seasoning and salt to taste

Your Thai Green Curry should now be ready, you can have it with plain rice or jasmine rice.

You can also order online through the Zomato App . You can also dine-in at our restaraunt in Poes Garden and if you live close to ECR you can dine-in at our Pallavakkam restaraunt in Chennai.