Recipe: Thai Green Curry

Friday, June 5, 2009
Coconut milk is one thing I always have on hand in my pantry. I also like to keep some lemon grass, and chili's handy in the freezer. When you put these together it's a jiffy to whip up some curry! This recipe makes you look like you've been slaving away in the kitchen but its really quite easy. It's also easy to extend if more people than you expect show up at your door - just add more vegetables. This is how I make curry. I've made some substitutions due to some minor food allergies, but no one seems to notice.

Thai Green Curry
Serves 4

Ingredients:
  • 1 stalk of lemon grass
  • 1 tbsp of sliced ginger
  • 1 - 2 tbsp green chili paste (this will vary depending on how spicy you like your curry and some brands you can buy are spicier than others)
  • 1 can of coconut milk
  • 2 potatoes peeled and cubed
  • 1 sliced red bell pepper
  • 2 cups of sugar snap peas or snow peas
  • pinch of sugar
  • 1 or 2 tbsp of fish sauce
  • 1 tbsp of vegetable oil
  • meat or meat substitute: Any of the following would work - 1 fillet of white fish, 1 lb of chicken or pork cut into strips, prawns, or tofu.
  • Cilantro to garnish
  • Optional: 1 red chili pepper, 2 lime leaves
Directions
  1. In a large pot, saute the lemon grass, ginger, lime leaves, and red chili pepper in oil until fragrant. This should take less than a minute.
  2. Add your meat or meat substitute and brown it lightly. Omit this step if you're cooking with tofu or prawns.
  3. Add potatoes to the pot.
  4. Add the green chili paste and the can of coconut milk.
  5. Season with fish sauce and a pinch of sugar and let it simmer until the potatoes and meat are cooked.
  6. Add peas and bell peppers to the pot. (If you are using prawns or tofu, now is the time to add them to the curry.)
  7. Simmer until the peas are cooked.
  8. Serve with a side of steamed white rice and enjoy!
Of course, you can add whatever vegetables you like. I sometimes add carrots... the more vegetables the better. Yum!
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