Green curry is a signature dish of Thailand with a delicious and unique flavor. Below, TasteVN will share with you 3 recipes for green curry sauce, green curry rice, and coconut shrimp curry that are simple to make, along with let’s get cooking.
1. Thai Green Curry Sauce
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Thai Green Curry Sauce Serves 2
Green chili 20 pieces Lemongrass 40 g Ginger 10 g Shallots 100 g Coriander 20 g Coriander seeds 1 teaspoon Fennel seeds 1 teaspoon (cumin) Salt 2 teaspoons Kaffir lime leaves 10 g (Thai lime)
Tools: Knife, cutting board, spoon,…
Kaffir lime or Thai lime is an essential ingredient that creates the distinctive flavor of green curry; you can buy this ingredient at Thai food stores or order online.
How to make Thai Green Curry Sauce
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Prepare the ingredients
Cut the green chili in half and remove the seeds. Mince the garlic, onion, lemongrass, and ginger. Tear the lime leaves into small pieces and remove the hard veins.
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Grind the ingredients
Put all the ingredients into a blender and blend until smooth, or you can pound them in a mortar until fine to finish the green curry sauce.
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Final product
The curry sauce has a fragrant characteristic smell and is very eye-catching; you can use it to make various dishes related to green curry from this sauce.
2. Green Curry Rice
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Green Curry Rice For 2 people
Chicken breast 200 g Rice 200 g Carrot 50 g Bell pepper 50 g Green beans 50 g Green curry paste 2 teaspoons Coconut milk 100 ml Kaffir lime leaves 5 g Basil 10 g Soy sauce 1 teaspoon Fish sauce 1 teaspoon Sugar 3 teaspoons Carrot 50 g
Note: You can buy ready-made green curry paste or use green curry powder for the dish to save time.
Tips for choosing good chicken breast:
- To prepare a delicious dish, you should choose chicken breast pieces with white skin, as this indicates larger chickens with tastier and firmer meat; younger chickens tend to have more mushy meat.
- If you buy skinless chicken breast, check the fat layer on the chicken meat. Choose the fat that is white for better taste.
- Select pieces of breast with fewer striations in the meat. The more striations there are, the less fat and protein there will be; moreover, these striations will make it harder for the chicken to absorb spices and sauces during cooking.
How to prepare Green Curry Rice
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Prepare the ingredients and marinate the chicken
Bell pepper, carrot (peeled), and green beans should be washed and then diced.
The chicken breast should be soaked in diluted saltwater for about 7 – 10 minutes, using your hands to gently massage to clean the chicken.
Then rinse the chicken breast with clean water, drain, and cut into bite-sized pieces.
Add 200g of chicken breast with 1 tablespoon of cooking oil and 1 tablespoon of soy sauce, mix well, and let the meat marinate for 15 minutes.
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Make the curry sauce
In a pan, add 1 tablespoon of cooking oil and 2 tablespoons of green curry paste, stir well, then add 100ml of coconut milk along with 1 tablespoon of fish sauce and 3 tablespoons of sugar, stirring until all ingredients are well combined.
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Stir-fry the ingredients together
Add the marinated chicken to stir-fry for about 5 minutes until the meat is firm.
Add the diced carrot, chopped green beans, and diced bell pepper, and stir well.
Add 200g of rice and stir-fry until the rice is evenly coated with the curry sauce, then add chopped kaffir lime leaves and basil, stir briefly, turn off the heat, and arrange on a plate.
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Final Product
The green curry rice dish is delicious with eye-catching colors that attract diners. When eaten, you will experience the distinctive aroma of the rich green curry sauce blended with the ingredients.
3. Green Curry with Coconut Heart and Shrimp
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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Green Curry with Coconut Heart and Shrimp For 2 people
Green curry sauce 4 tablespoons Cooking oil 2 tablespoons Water 420 ml Coconut milk 200 ml Ginger root 15 g Coconut heart 200 g Eggplant 150 g Tomato 100 g Fresh shrimp 300 g Coconut cream 150 ml White sugar 2 tablespoons Salt 1 tablespoon Seasoning powder 1 tablespoon Cornstarch 5 g Kaffir lime leaves 10 g
Tools: stove, pot, frying spatula,…
How to choose fresh shrimp:
- The body and head of the shrimp must be intact and firm.
- Take the shrimp out into the light, stretch the shrimp, and observe the width between the joints on the shell and the shrimp meat. If this joint area is wide, it indicates that the shrimp is not fresh due to being stored too long or kept in the freezer for an extended period; the narrower the shrimp joint, the fresher the shrimp.
- Damaged shrimp often has a curved body forming a circle rather than being straight or slightly curved like live shrimp.
- Avoid choosing slimy shrimp.
- Check if the shrimp’s legs are still firmly attached to the body; the shrimp meat must be firm. Additionally, do not choose shrimp with legs that have turned black, as this is a sign that they are no longer fresh.
How to prepare Green Curry with Shrimp and Coconut Heart
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Prepare the ingredients
Wash the shrimp, remove the head, peel the shell, and remove the intestinal vein, leaving the tail.
Separate the coconut heart into pieces, peel off the tough and dark parts, cut into pieces or slice as desired, then immediately soak in cold ice water with a few slices of lemon; this will keep the coconut heart white and crunchy.
Cut the eggplant into bite-sized pieces, slice the round eggplant and soak in salted water for about 15 minutes. Cut the kaffir lime leaves and galangal into small pieces.
Note: Quickly remove the shrimp vein by counting backward from the shrimp tail to the second groove connecting the two shell segments, pierce a toothpick through, and pull to remove the shrimp vein.
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Cook the curry sauce
Add 1 tablespoon of cooking oil, 3 tablespoons of green curry sauce, 15g of galangal, along with 400ml of water and 200ml of thin coconut milk to the pot and bring to a boil.
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Stew the vegetables
Add the coconut heart, eggplant, tomato, and kaffir lime leaves, cover and bring to a boil.
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Cook the green curry shrimp with coconut heart
When the curry boils, add cleaned shrimp, season with 2 tablespoons of white sugar, 1 tablespoon of salt, and 1 tablespoon of seasoning powder, then stir well.
Add 150ml of coconut milk. Mix 5g of cornstarch with 20ml of water and add to the pot, stirring until all ingredients are well combined.
Cook until the curry pot boils again, then turn off the heat.
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Final product
The curry has a bright green color and an attractive aroma. It is not as spicy as regular curries but is incredibly rich and delicious.
This curry can be enjoyed with bread, noodles, or rice, all of which are delicious.
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Thai green curry is an incredibly delicious and unique choice for your family on the weekends. Try making it with 2 recipes from TasteVN to have an additional delicious dish, wishing you success.
*Refer to images and recipes from: the YouTube channel Jarvis Bartending Academy and the YouTube channel Cooky TV
