Nothing beats a fresh-cooked meal with awesome flavors that is a treat to your eyes and appetizing too. It’s green, leafy, earthy, and creamy. Thai Green Curry is indeed a rich curry stirred in coconut milk and simmered with meat or veggies.
The smell, aroma, and color, are sure to draw your attention to the world where the sweet, savory, spicy, and sour meet.
What is Thai Green Curry?
Thai curry is all about a curry paste, coconut milk, often a protein and vegetables or fruit and herbs.
Thai Green Curry is a creamy yummy mild green curry made with coconut milk and green chilies. Cooked with a vegetable or meat, this curry is packed with flavors, where coconut milk is the balancing factor here. It is fresh and flavored with cilantro/coriander leaves, basil, lime, and Kaffir lime leaves.
The Thai Chillies are the serious heat givers, while the green chilies (cayenne peppers) are for the flavor and color. With a homemade green curry paste, you can adjust the spiciness that tickles your taste buds.
Thai green curry paste is also readily available at stores, which can save you up a little bit of sweat when you’re at a loss of time. If some of the ingredients are not easily available at your place, the ready-made paste is the best option.
Traditionally, this curry is made with chicken and fish sauce; I’m going vegan here, highlighting the crispy tofu in this green spicy and creamy curry.
Why Green Curry?
- I’ve stocked my kitchen with Thai ingredients, so here am I on a spree in sharing some of the Thai recipes that I love. Check out my Pad Thai recipe, it’s truly a beauty in balance that you shouldn’t miss trying.
- Thai Green Curry is gluten-free and the intensity of this dish lies in its freshness.
- Thai Green curry, garnished with Thai Basil leaves is definitely a beautiful dish to serve for your family and friends. It makes a great recipe to be prepped for the weekend, considering the versatility of this dish. Well, you can make this or Thai Red curry (coming up in my next post) along with the Pad Thai for a wholesome Thai meal
How to Make Thai Green Curry Recipe:
- Ensure not to thicken the sauce for long; or else the curry will lose the fresh green colour
- To bring down the heat, you can always remove the seeds and pith from the chillies; in case if it’s too spicy after cooking, alter the curry with coconut milk
- Fish sauce is added to give the saltiness
- Sometimes when you reduce the chillies to adjust the spice, the green colour might be pale; the trick is to blend in more of coriander leaves or basil leaves
- For that extra crunch, sauté the veggies first before adding them to the curry
- When choosing your favourite veggies, choose the softer ones that cook faster
- Much of the flavour of lemon grass is in its lower stalks; trim the top and use most of the bottom stalk (say up to 5 inches)
- The coconut milk is fattening, but it is good fat. Coconut milk lowers bad cholesterol and promotes good cholesterol
- This Thai Green curry can be compromised to adapt to your health needs too. The overall nutritional value contributes to an increase in vitamins and minerals and protein.
- Curries are a blend of spices and herbs, where the ingredients used have many health benefits. The fresh ingredients used here are enough to defend its health value. For example, cayenne pepper, which is one of the important ingredients, is considered to be the most powerful in terms of health benefits.
- There is a common belief that anything green is good for health; green chillies have proven to be beneficial in digestion, metabolism and is known to balance blood sugar. It is the perfect choice for weight loss, as it has zero calories and higher water content.
- You can use any protein or vegetable that will suit the cooking time and method of this curry. Some of the vegetarian variations are Eggplants, Zucchini, Green Beans, Cauliflower, Asparagus, Carrots, and Potatoes, Pumpkin, Snow Peas, or Mushrooms. You can also play around with combinations that will go well with each other.
- To substitute fish sauce, use a light soy sauce.
- Other than that, chicken, shrimp, or fish pieces, beef, or pork can be added. Considering the cooking time of the meat, add them accordingly.
- To make it spicier, in South Thailand, bird’s eye chilies are added in the curry.
- A good substitute for Kaffir lime leaves is a lemongrass stalk or chopped lime zest.