Thai Green Curry Authentic Flavors and Vibrant Colors

Bynews dail

Jan 28, 2025

Thai Green CurryIngredients:
For the Curry Paste:
1 cup fresh cilantro, roots and stems removed 1 cup fresh basil 1/4 cup lemongrass, chopped 1/4 cup galangal, chopped 1/4 cup kaffir lime leaves 6 green chilies (or more, to taste) 1/2 cup oil 1/2 tablespoon saltFor the Curry:
2 tablespoons oil 1/2 cup green curry paste (see above) 1 can (13.
5 ounces) coconut milk 1 cup vegetable broth 1/2 pound chicken, cut into bite-sized pieces (or other preferred protein) 1/2 pound baby bok choy 1/4 cup bamboo shoots, sliced 1/4 cup snow peas Fresh lime wedges, for servingInstructions:
To Make the Curry Paste:
1.
In a food processor, combine all the ingredients for the curry paste.
2.
Process until a smooth paste forms.
To Make the Curry:
1.
Heat the oil in a large pot over medium heat.
2.
Add the curry paste and cook for 2-3 minutes, or until it becomes fragrant.
3.
Add the coconut milk and vegetable broth.
Bring to a simmer.
4.
Add the chicken.
Cook for 10-15 minutes, or until cooked through.
5.
Add the remaining vegetables (bok choy, bamboo shoots, snow peas).
Cook for 5-7 minutes, or until tender-crisp.
6.
Season with additional curry paste, salt, or lime juice, if desired.
To Serve:
1.
Ladle the green curry into bowls.
2.
Garnish with fresh lime wedges.
3.
Serve with jasmine rice or noodles.
Tips:
For a spicier curry, use more green chilies.
If you don’t have fresh galangal, you can use ginger instead.
The curry paste can be made ahead of time and stored in the refrigerator for up to a week.
Serve with your favorite Thai side dishes, such as cucumber salad, papaya salad, or spring rolls.

Thai Green Curry Authentic Flavors and Vibrant Colors

Bynews dail

By news dail

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