For a green curry, I keep it super-fast and simple with sugar snap peas and shrimp. Timing is key here: you'll want to add slower-cooking vegetables like potatoes , carrots , cauliflower , or winter squash first and cook them until they're beginning to soften before adding quick-cooking vegetables like bell peppers, green beans, sugar snap peas , or bok choy.
Of course you don't need to use any slower-cooking vegetables if you don't want to, and the thinner you slice them, the faster they'll cook. To check for doneness, just poke them often with a fork and don't let them get too soft. You still need to finish your curry by adding protein, which will take a little bit of time to cook, so move on to the next step when your vegetables are still a little underdone. Once the vegetables are almost done cooking, it's time to add your protein. Thinly sliced beef will cook in about three minutes once you add it to the pot.
You can use raw chicken or beef or peeled raw shrimp or cubed tofu —you decide! For chicken, I like boneless skinless breasts or boneless skinless thighs and for beef I turn to sirloin steak or steak tips. Season the protein with a little salt, and then slide it into your simmering curry. You don't have to cook the protein long: just until it's cooked through, and then your curry is done.
Chicken will take 8 to 10 minutes slice into a piece to make sure it's fully cooked in the center and beef will take 3 to 5 minutes.
Shrimp will take about 3 minutes, as will tofu, which you just need to warm through. Once your protein is cooked you're ready to serve! Taste the curry first, and adjust the seasoning one more time if needed, then spoon your curry over rice or rice noodles or just eat it as is.
I believe in lots of garnishes, but this is your Thai curry dinner—so choose your own adventure, and enjoy. Add coconut milk For a curry for four, one Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more.
Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more.
Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Very fragrant — from all the herbs and aromatics in the curry paste.
Creamy, sweet, and salty. But all too often, Thai takeout places make it far too sweet! My theory is because if you simmer the sauce too long to make it thicker, the sauce turns dark and loses the fresh green colour. It kind of looks like spinach soup! Serve green curry with jasmine rice for a true Thai restaurant experience. Crunchy Asian Slaw on the side — great all rounder Asian salad that goes with all Asian foods.
Asian Sesame Dressing for any fresh salad or steamed vegetables. Pad Thai — truly just like takeout! Pad See Ew — Thai stir fried noodles. Browse the Thai recipe collection. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Neither can I — I always forget not to breath in the chilli fumes!! You just need to cook clever and get creative!
Your email address will not be published. Notify me via e-mail if anyone answers my comment. Easy recipe thanks for posting it! Used 5 tablespoons of the maesri green and still found it a little too spicy so added a tad more coconut milk. Really though, the lime and the basil leaves at the end beautifully balance the flavour. To use what was in the fridge I used pumpkin popped it in with the coconut milk at the start , snow peas and broccoli.
Perfect combo for me. You have the best recipes Nagi! Nagi, your website it amazing! This was the bomb!! The flavour, the aromas and the colour were all a treat for the senses. I had fresh lemon grass and Kaiffir lime leaves and limes in my garden and sourced some very fresh galangal. I was also unsure about making a paste and using it to cook straight away, but it was perfect. It was delicious and will be going straight into my recipe tin. Never again will i make green curry with paste from a jar.
Thanks Nagi!!!! Very good!! I happen to get the same brand of green curry, after being in Thailand for a while my husband and I have found this to be closest to the same flavor we had over there.
Delicious, thank you! This is my go to green curry recipe! Zucchini, peas, capsicum etc. Also good with bamboo shoots or water chestnuts. Thanks Nagi. Perfect amount of kick and so, so delicious.
Amazing recipes! Yes, lots of traditional French recipes these days, I have a French Chef as part of my team who is teaching me the proper ways of French cooking!
Never made a curry before but felt like trying out my hand at a Thai green curry.
0コメント