Thai Green Curry

Overview

Recently, the country has entered the rainy season, and it’s still a little cool at night. When I got home this Wednesday night, I really wanted to eat green curry to warm it up. I’d like to take out the recipe and share it with you. Since it’s quite exotic and the ingredients are not easy to find, it may not be a dish for many people. If you are a passing foodie, please take it if you like it

Tags

• hot dishes
• common dishes
• meat dishes
• foreign cuisine
• thai food
• curry
• southeast asia
• beans
• chicken
• coconut milk
• coriander
• coriander seeds
• eggplant
• fennel seeds
• garlic
• green pepper
• lemongrass
• salad oil
• sugar
• black pepper seeds
• fish sauce
• ginger
• lemon leaves
• salt
• shallots

Ingredients

Steps

1. 1 Prepare all the ingredients for making green curry paste. Remove the seeds from the chili peppers and remove only the stems from the coriander

   

2. 2 Chop the peppers, coriander, ginger, garlic and shallots randomly, chop the lemon leaves and lemongrass into a blender, add 1 to 2 tablespoons of salad oil, 1 teaspoon of salt, and stir until it becomes a paste

   

3. 3 Add black pepper, coriander seeds and fennel seeds to the pot, heat over low heat for 1 minute to bring out the aroma

   

4. 4 Grind the spices in a pestle and mortar until powdery

   

5. 5 Put the ground spices into 2 and mix evenly with a blender to make green curry paste. The paste can be sealed and stored in the refrigerator for about a week

   

6. 6 Prepare the soup, cut the chicken into strips, and shake the coconut milk evenly

   

7. 7 Add a tablespoon of salad oil to the wok, heat over high heat, stir-fry the eggplant and beans, season with appropriate amount of salt and set aside

   

8. 8 Add another tablespoon of salad oil, turn to medium heat, add 3 to 4 tablespoons of green curry paste, stir-fry until fragrant

   

9. 9 Pour in 200 ml of coconut milk and 100 ml of water and heat until boiling

   

10. 10 Add the eggplant and beans, sugar and fish sauce, simmer for 2 minutes until the eggplant and beans become soft

    

11. 11 Finally, add the chicken, simmer for 2 to 3 minutes, add appropriate amount of salt to taste, take it out and sprinkle with coriander leaves