Thai Green Curry Recipe

Thai Green curry is a variety of curries from Thailand using coconut milk and fresh green pepper (Chilies).

Thai Green curry recipe is especially for those who follow something very simple, quick to throw together a meal - and this takes more than half an hour to get to the table.

Of course you can make a complete curry paste from scratch - and we're glad you did - but we've chosen to shop in stores here easily.

As for protein, we use chicken, but you can also use fish, or tofu to make it a veggie. Thai aubergine and basil leaves are traditional herbs used, but we have a combination of mangetout, baby sweetcorn and bamboo shoots.

If you are looking for a handful of Thai Green curry with a few hands, you MUST offer our Thai Red Curry. The curry paste of this dish is amazing but it requires a little effort, and a few other ingredients to make it completely from scratch.

Thai Green Curry Recipe Ingredients

2 tsp. vegetable oil

400 g skinless chicken breast, take pieces of bite size

3 spring onions, cut in sequence

1/2 red pepper, cut into strips

1 garlic clove, crushed

Small Thai basil leaves, cracked

50 g of Thai green curry paste (about 4 tbsp)

400 ml of chicken

160 ml can be coconut cream

1 tsp. fish sauce

175 gm baby sweetcorn, cut into three in a row

225 gm bamboo shoots, well lit.

100 gm mangetout, cut in half diagonally

Small Thai basil leaves, cracked, and lime wedges, to serve

How To Make Thai Green Curry Recipe

We heat the oil in a large pan of high and brown chicken everywhere.

Reduce heat to medium and add red pepper, spring onion, garlic and basil and cook, stirring occasionally for 5 minutes.

Add the paste and cook for 2 minutes.

Add the stock, coconut cream and sauce to the gut.

Reduce heat to medium, add sweetcorn and bamboo and boil for 5 minutes.

Add the mangetout and cook for another 3 minutes.

Your Thai Green Curry is ready to eat.

Serve with boiled rice, some crushed basil leaves and lime wedge. 

Tags

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