Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, authentic and easy thai green curry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Authentic and Easy Thai Green Curry is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Authentic and Easy Thai Green Curry is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have authentic and easy thai green curry using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Authentic and Easy Thai Green Curry:
- Take 250 grams Chicken (Breast meat or thigh meat)
- Prepare 1 Eggplant
- Make ready 1 or 2 Bell Peppers (red or yellow)
- Prepare 1 packages Shimeji, king oyster, or whatever mushroom you like
- Make ready 1 small Boiled bamboo shoots
- Make ready 2 tbsp Green curry paste
- Get 1 tbsp Vegetable oil
- Make ready 100 ml Coconut milk
- Make ready 300 ml Coconut Milk + water
- Get 2 tbsp ★Sugar
- Make ready 1 tbsp ★ Fish sauce
- Prepare 1/2 tbsp ★Salt
- Get 4 or 5 Basil leaves (optional)
Steps to make Authentic and Easy Thai Green Curry:
- 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.
- Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
- Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
- 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.
- When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
- When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
- 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.
- 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.
- Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.♪ The basil is optional, so it's okay if you don't use it.
- This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
- When making Thai rice, it's best to reduce the amount of water a little bit.
- This green curry is also good over cooked somen noodles.
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