Recipe contributed by: Dhara Balwa
Hello World! I realize how much I miss blogging when I actually sit and start typing the post. At least 10 recipes on hands to type in and share around! It has been busy couple months lately. I am learning to manage the time better to take time out for blogging. Let's get this exotic recipe down so one less on the backlog.
My husband LOVES Green Thai Curry. Me, hmmm, I am not as excited about it as Sichuan cuisine. It is flavorful nonetheless. We completed 10 years this year since we started going out or dating. It was a special milestone and I wanted to cook something that he especially likes. Thus began the search for authentic Green Curry. I must have searched a minimum of 25-30 recipes to find the one that sounded the closest to real deal. I finally settled on one (cited below) that is by a Thai and explains everything so well, you feel you can do it! Whenever I am trying out a new recipe and I am looking for ingredients I have never used before, I have a hop in my step due to excitement! It was so exciting browsing through the Asian grocery store aisles looking for very specific ingredients (someone may call me very picky). Anyway, bags full of variety of vegetables and coconut milk, I was ready to try it. The results were AMAZING. It was better than many restaurants around, if I say so myself. :)
This recipe is actually two recipes. One is Green Curry Paste and other is Green Curry which is very flexible in terms of the kind of vegetables and protein you want to add. You can make the Green Curry Paste in advance which lasts for at least 1-2 months in refrigerator. Enjoy it as much as we do!
Servings: 12
Prep time: 20 min Cook time: 5min
Spice level: Spicy
Adaption from: High Heel Gourmet
Ingredients:
12 Tbsp. Shallots, Chopped
12 Tbsp. Garlic, Thin sliced
8-9 nos. Serrano Peppers, Deseeded and sliced
8 Large Jalapeno, Deseeded and sliced
2 Tbsp. Galangal, Thin sliced
6 Tbsp. Lemongrass, Very thin sliced
1 inch Fresh Turmeric, Thin sliced
1 tsp. White Chili Powder
2 tsp. Cumin, Roasted
2 tsp. Whole Coriander Seeds, Roasted
2 Tsp. Sea Salt
Coconut Milk/Oil (Preferable)/ Olive oil to help make the paste
4 Tbsp. Coconut/Olive Oil to cook and sterilize the ingredients
Method:
1) In a grinder, grind cumin and coriander seeds to fine powder.
2) In a food processor, add shallots, garlic, serrano and jalapeno peppers, galangal, turmeric and lemongrass and process it until it is sort of mixed together. You may not get a fine paste at this point but it should be a wet mixture.
3) Add cumin, coriander and white chili powder and salt. Add coconut milk/oil in small quantities to aid the process of making a paste and keep pulsing until you get a fine paste like above.
4) In a pan, heat up the oil and add the paste and cook it for about 5-7 min. It should have a little oil floating around on sides when done. Pack it in container when cool. Use it in the quantity of your liking for the green curry. Remember, more paste=hotter curry.
For this curry, I am just going to suggest and list the options. You can pick and choose the vegetables of your liking and their quantity. Just make sure you have Thai Basil, Coconut Cream and Coconut Milk.
I used 3 cans of the brand Aroy D Coconut Milk here in US as this is a 'Made in Thailand' product and not processed. Many brands here add additives so that the milk and cream do not separate. But we want it to separate. Don't shake the cans before opening. You will find thick cream on top. Scoop it out in a separate container. In the bottom you will find the coconut milk that is watery and would be used to add thinness to the gravy.
If you can't find it or something similar, don't worry! You can use 2-3 Tbsp. of coconut oil in the initial stage instead of cream as required in the recipe. You gotta make the best of what you have! Although I can't guarantee the same results as I haven't tried it this way.
Serves: Approx. 4 people
Prep time: 15-20 min Cook Time: 20 min
Spice Level: Medium
Adapted from: High Heel Gourmet
Ingredients:
10 Tbsp. Green Curry Paste (Recipe Above)
3 Cups, Coconut Cream
Coconut milk depending on the consistency you like
A big handful of Thai Basil
2-3 Tbsp. Sugar
Water, as per liking
4-5 cups of vegetables of your liking and/or fried tofu
Vegetable suggestions: Broccoli, Carrots, Zucchini, Snow Peas, Yellow Bell Pepper, Red Bell Pepper, Green Bell Pepper, Baby Corn, Bamboo Shoots, Water Chestnuts. (I used all this in my curry)
Method: (You can also check out the link I provided above for step by step pics of the process)
1) In a thick bottomed large cooking pot, add 2 cups of coconut cream on high heat and let it come to a bubbling boil. Cook it until you see the fat breaking and a shiny layer/film of oil forming on the top.
2) Reduce the heat to medium-high and add the curry paste. Stir fry till thoroughly cooked and keep the curry paste bubbling. If you think the mixture is getting dry and has a chance of burning, add a few spoonful of coconut milk to keep it wet.
The more you cook the mixture, the more the oil will break. See that layer of green oil when they serve the curry at restaurant? Yup this is the step where you achieve it. But remember, the more you break the fat, the more the oil but less creamier the curry. So if you like creamier curry, just break the fat only a little. For thinner, more oily base, keep going till you get a nice quantity of oil surrounding the paste. You can get up to quarter inch thick layer of oil....No kidding! If the gravy looks dull, its not done yet. Make sure you wait for a little shiny oil on the top.
3) Add the remaining coconut cream, coconut milk depending on the consistency you would like your gravy to be, sugar and add the vegetables.
Note, If you don't want to use coconut milk or you are out of it, you can use water instead too.
It is important to know the cooking time of the vegetables. You don't want limp vegetables in the curry! So, I add broccoli, zucchini and carrots first and let is cook a little. Then I add the baby corn, snow peas, bamboo shoots and chestnuts to get them a little warmed up. At the end, I add peppers and tofu.
4) After adding the peppers, take the pot off the heat in a minute or two to maintain crispiness of the vegetables.
Add the basil leaves and give it a gentle yet good stir and smell the goodness of your effort. It smells heavenly, doesn't it? I made this curry for few friends on a weekend. Everyone was pulled to the kitchen just by the aroma of it! And it truly was highlight of the meal.
Serve with fluffed up rice. Enjoy!
Hello World! I realize how much I miss blogging when I actually sit and start typing the post. At least 10 recipes on hands to type in and share around! It has been busy couple months lately. I am learning to manage the time better to take time out for blogging. Let's get this exotic recipe down so one less on the backlog.
My husband LOVES Green Thai Curry. Me, hmmm, I am not as excited about it as Sichuan cuisine. It is flavorful nonetheless. We completed 10 years this year since we started going out or dating. It was a special milestone and I wanted to cook something that he especially likes. Thus began the search for authentic Green Curry. I must have searched a minimum of 25-30 recipes to find the one that sounded the closest to real deal. I finally settled on one (cited below) that is by a Thai and explains everything so well, you feel you can do it! Whenever I am trying out a new recipe and I am looking for ingredients I have never used before, I have a hop in my step due to excitement! It was so exciting browsing through the Asian grocery store aisles looking for very specific ingredients (someone may call me very picky). Anyway, bags full of variety of vegetables and coconut milk, I was ready to try it. The results were AMAZING. It was better than many restaurants around, if I say so myself. :)
This recipe is actually two recipes. One is Green Curry Paste and other is Green Curry which is very flexible in terms of the kind of vegetables and protein you want to add. You can make the Green Curry Paste in advance which lasts for at least 1-2 months in refrigerator. Enjoy it as much as we do!
Green Curry Paste
Prep time: 20 min Cook time: 5min
Spice level: Spicy
Adaption from: High Heel Gourmet
Ingredients:
12 Tbsp. Shallots, Chopped
12 Tbsp. Garlic, Thin sliced
8-9 nos. Serrano Peppers, Deseeded and sliced
8 Large Jalapeno, Deseeded and sliced
2 Tbsp. Galangal, Thin sliced
6 Tbsp. Lemongrass, Very thin sliced
1 inch Fresh Turmeric, Thin sliced
1 tsp. White Chili Powder
2 tsp. Cumin, Roasted
2 tsp. Whole Coriander Seeds, Roasted
2 Tsp. Sea Salt
Coconut Milk/Oil (Preferable)/ Olive oil to help make the paste
4 Tbsp. Coconut/Olive Oil to cook and sterilize the ingredients
Method:
1) In a grinder, grind cumin and coriander seeds to fine powder.
2) In a food processor, add shallots, garlic, serrano and jalapeno peppers, galangal, turmeric and lemongrass and process it until it is sort of mixed together. You may not get a fine paste at this point but it should be a wet mixture.
3) Add cumin, coriander and white chili powder and salt. Add coconut milk/oil in small quantities to aid the process of making a paste and keep pulsing until you get a fine paste like above.
4) In a pan, heat up the oil and add the paste and cook it for about 5-7 min. It should have a little oil floating around on sides when done. Pack it in container when cool. Use it in the quantity of your liking for the green curry. Remember, more paste=hotter curry.
Green Curry
For this curry, I am just going to suggest and list the options. You can pick and choose the vegetables of your liking and their quantity. Just make sure you have Thai Basil, Coconut Cream and Coconut Milk.
I used 3 cans of the brand Aroy D Coconut Milk here in US as this is a 'Made in Thailand' product and not processed. Many brands here add additives so that the milk and cream do not separate. But we want it to separate. Don't shake the cans before opening. You will find thick cream on top. Scoop it out in a separate container. In the bottom you will find the coconut milk that is watery and would be used to add thinness to the gravy.
If you can't find it or something similar, don't worry! You can use 2-3 Tbsp. of coconut oil in the initial stage instead of cream as required in the recipe. You gotta make the best of what you have! Although I can't guarantee the same results as I haven't tried it this way.
Serves: Approx. 4 people
Prep time: 15-20 min Cook Time: 20 min
Spice Level: Medium
Adapted from: High Heel Gourmet
Ingredients:
10 Tbsp. Green Curry Paste (Recipe Above)
3 Cups, Coconut Cream
Coconut milk depending on the consistency you like
A big handful of Thai Basil
2-3 Tbsp. Sugar
Water, as per liking
4-5 cups of vegetables of your liking and/or fried tofu
Vegetable suggestions: Broccoli, Carrots, Zucchini, Snow Peas, Yellow Bell Pepper, Red Bell Pepper, Green Bell Pepper, Baby Corn, Bamboo Shoots, Water Chestnuts. (I used all this in my curry)
Method: (You can also check out the link I provided above for step by step pics of the process)
1) In a thick bottomed large cooking pot, add 2 cups of coconut cream on high heat and let it come to a bubbling boil. Cook it until you see the fat breaking and a shiny layer/film of oil forming on the top.
2) Reduce the heat to medium-high and add the curry paste. Stir fry till thoroughly cooked and keep the curry paste bubbling. If you think the mixture is getting dry and has a chance of burning, add a few spoonful of coconut milk to keep it wet.
The more you cook the mixture, the more the oil will break. See that layer of green oil when they serve the curry at restaurant? Yup this is the step where you achieve it. But remember, the more you break the fat, the more the oil but less creamier the curry. So if you like creamier curry, just break the fat only a little. For thinner, more oily base, keep going till you get a nice quantity of oil surrounding the paste. You can get up to quarter inch thick layer of oil....No kidding! If the gravy looks dull, its not done yet. Make sure you wait for a little shiny oil on the top.
3) Add the remaining coconut cream, coconut milk depending on the consistency you would like your gravy to be, sugar and add the vegetables.
Note, If you don't want to use coconut milk or you are out of it, you can use water instead too.
It is important to know the cooking time of the vegetables. You don't want limp vegetables in the curry! So, I add broccoli, zucchini and carrots first and let is cook a little. Then I add the baby corn, snow peas, bamboo shoots and chestnuts to get them a little warmed up. At the end, I add peppers and tofu.
4) After adding the peppers, take the pot off the heat in a minute or two to maintain crispiness of the vegetables.
Add the basil leaves and give it a gentle yet good stir and smell the goodness of your effort. It smells heavenly, doesn't it? I made this curry for few friends on a weekend. Everyone was pulled to the kitchen just by the aroma of it! And it truly was highlight of the meal.
Serve with fluffed up rice. Enjoy!
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