Green Curry Recipe
December 19th, 2008 | Thai Recipes | 21 Comments
I first stumbled upon Thai 4 Real / Bonbini on Foodgawker a few months ago; it was food love at first sight. I am very glad to have Thip (Thip is a professional baker at two (2) fine dining restaurants in San Francisco!) as a guest writer on Rasa Malaysia, so please welcome Thai 4 Real / Bonbini as she shares Thai Green Curry recipe with us. Enjoy!
Green Curry
Guest Writer: Thai 4 Real / Bonbini
I was surprised and excited when Rasa Malaysia asked me to be a guest writer about Thai food on her blog. I admire her as a great cook, writer and photographer. She always comes up with interesting dishes.
Although I bake more than I cook, I make sure I have some time to cook Thai food for my husband. It’s funny that I hadn’t been interested in cooking at all until I moved to San Francisco six years ago. I started cooking out of necessity, to comfort and satisfy myself as I lived so far away from my country. Since then, cooking has been my passion…(get Thai green curry recipe after the jump)
I have many favorite Thai dishes that I like to cook regularly. For example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and of course curry. Today, I’d like to share the most popular curry in Thailand with you, green curry. Most people use Thai eggplant in green curry. However, gourd, pumpkin and bamboo shoot are commonly used in green curry, too. I don’t make my own green curry paste because I’m already satisfied with the brand I use. Mae Ploy is the brand I trust when It comes to high quality ingredients.
Ingredients:
1/2 lb. chicken breast tender, cut into bite-sized chunks
2 tbs. green curry paste, Mae Ploy brand
1 cup coconut milk, Mae Ploy brand
1 cup bamboo shoot, Buddha brand
3 kaffir lime leaves, split and thinly sliced
2 mini peppers, sliced
1/4 cup Thai basil leaves
1 ts. fish sauce
1 tbs. palm sugar
1 tbs. vegetable oil
Method:
1. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces.
2. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
3. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.
4. Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.
5. Add the basil, stir and remove from the heat.
Subscribe to RASA MALAYSIA by RSS
Follow RASA MALAYSIA on Twitter
Join RASA MALAYSIA on Facebook
I love green curry, it’s one of the best thai curry. Thanks for posting here. :)
Looks great! Green curry is my favourite because of the strong kaffir lime leaf flavor.
I always order green curry at Thai restaurants and I didn’t know that the recipe is quite easy. Thanks for recommending the brands of the green curry paste and also for the bamboo shoots. I love bamboo shoots in Green curry but some brands are not good.
what a good sharing, I love green curry so much. Yum Yum
We usually eat yellow curry but green curry is quite nice because of the herby, fresher flavors :) Thanks for the recipe, Bee and Thip!
I also love the Mae Ploy curry pastes, and always have both red and green in my pantry.
Lovely stuff. A wonderful looking curry, and brilliantly simple photography. I want a bowl of it!
There are many different Thai curries but I find them all taste the same, very sweet. I usually enjoy them the first few scoops with rice, but soon after that, it becomes too sweet and too rich with the rice. If I have to choose, I will say green curry is not as sweet and more aromatic.
It looks very yummmy!
My Taste Heaven
Your welcome, My Taste Heaven.
Lydia, green and red are my must have too. :)
Thanks, Matt.
Anonymous, you’re right. Most curries that people serve here are very sweet. May be they try to cut down the spiciness by adding a lot of plam sugar into the curries.
Thank you, Penang and Marc.
I like yellow curry too, Mark.
count me in as a green curry lover! :-) looks delicious!
Hi there,
If I don’t have palm sugar, can I substitute with plain white sugar? Would that still be 1 tablespoon?
Thanks! :)
Jasmine
I just tried this for lunch today. It is amazing. I don’t chop the kaffir leaves because I like to pull them out before serving, but it was tasty indeed. I didn’t have the peppers that make yours look so pretty, but it was delicious none the less. Thanks for posting!!!
hi..im a fan of ur blog..
accidentally found it n fell in love wif it straigh away!love ur captures n recipes..i tried this particular recipe n it turns out great!2 thumbs up!
Has anyone ever tried the green curry in the can? Also, can you still have the same flavor, by cutting the cocnut milk in half?
Should double up the fish sauce. It taste better. Normally I put equally to the sugar.
That sounds a bit too sweet for me.
You never said when to add the pepper!
I am just wondering if water is not required in this recipe since it is not mentioned.
hi i like thai food very much & i can make thai food as well
green curry was delicias