Thai Green Curry Recipe: Vibrant and Aromatic
Vibrant Thai green curry with chicken and vegetables.
Ingredients
- 2-3 green Thai chilies
- 2 stalks of lemongrass
- 1- inch galangal
- 3 cloves of garlic
- 2 shallots
- 1 tsp shrimp paste
- ½ tsp coriander
- ½ tsp cumin
- 1 lime zest
- ¼ cup cilantro stems
- 1 tbsp fish sauce
- 1 lb chicken thighs
- 2 tbsp vegetable oil
- 14 oz coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup Thai eggplant
- 1 cup bamboo shoots
- 1 red bell pepper
- ½ cup green beans
- 4-6 kaffir lime leaves
- ¼ cup Thai basil
- Optional: Basil lime, chili
- Suggested Pairings: Jasmine rice Thai iced tea
Instructions
- Blend curry paste ingredients; set aside.
- Sauté curry paste in oil; add chicken, cook 3-4 min.
- Add coconut milk, broth, fish sauce, sugar, lime leaves; simmer 10 min.
- Add eggplant, bamboo, pepper, beans; cook 5-7 min.
- Stir in basil; serve in white bowls with basil, lime, and iced tea.
Notes
- Use full-fat coconut milk.
- Store in fridge up to 3 days, freeze 2 months.
- Try a vegan variation.
- Pair with cucumber salad.