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Before you jump to Authentic and Easy Thai Green Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
You already know that the body needs a heart that is strong and healthy. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already are aware that regular workout and a healthy lifestyle are vital in terms of the total health of your heart. Do you know, however, that there are some foods that can help you have a healthy heart? If you would like to know which foods you should be eating to improve your heart health, keep on reading.
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We hope you got benefit from reading it, now let’s go back to authentic and easy thai green curry recipe. To make authentic and easy thai green curry you need 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Authentic and Easy Thai Green Curry:
- Use 250 grams Chicken (Breast meat or thigh meat)
- Use 1 Eggplant
- Use 1 or 2 Bell Peppers (red or yellow)
- Take 1 packages Shimeji, king oyster, or whatever mushroom you like
- Prepare 1 small Boiled bamboo shoots
- You need 2 tbsp Green curry paste
- Use 1 tbsp Vegetable oil
- Take 100 ml Coconut milk
- Get 300 ml Coconut Milk + water
- Get 2 tbsp ★Sugar
- Get 1 tbsp ★ Fish sauce
- Get 1/2 tbsp ★Salt
- You need 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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