There are also Panang curry, Jungle curry, Massamam curry, etc. One of my favorite Thai curries is green curry, spicy, aromatic, sweet and savory at the same time. Green curry is such a great delight, specially when served with steaming white rice.
Green curry is made with green curry paste. The main ingredient of green curry paste is cilantro root or cilantro stems (not the leaves) and fresh green chilies, hence the name green curry. While you can always make Thai curry paste from scratch, I am all about buying instant curry paste from Asian stores. You can make very good, authentic and absolutely delicious green curry using store-bought curry paste. The key is to balance the flavors of the curry—it has to be spicy, rich and creamy (from the coconut milk), savory (from the fish sauce) and sweet (from palm sugar or sugar). They are the pillars of Thai recipes, and once you master the perfect balance, you can make just about any Thai recipes at home!
So here is my chicken green curry. The traditional recipe calls for green apple eggplant or Thai eggplant, which is a variety of eggplant which is small and round in shape, used in Thai cooking. They are sometimes available at Asian stores but not often. I opted out and used canned bamboo shoots, which are widely used as a replacement in Thai restaurants in the US.
How Do You Make Thai Green Curry
Homemade green curry recipe is so easy to make and takes about 15-20 minutes from prep to dinner table. First, saute the green curry paste and then add the chicken. Add the coconut milk, water, bamboo shoots, and all the seasoning ingredients. Cook until the chicken becomes tender and the green curry sauce is slightly thickened.
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