Green curry or Krumah Gaeng(curry) Kiaw(green) Waan(sweet) - at the same time the name of both pastes (mixtures of spices), and dishes based on it. Curry is served with vegetables, potatoes and often meat or seafood, indicating the dish on the menu as basic as soup. And in both cases it is true. The curry is distinguished by the color that sets the composition of the curry paste - the least spicy green, then yellow curry (in the photo below), the sharpest - red.
We will dwell in detail on green - easy to prepare, very Thai, fragrant. Of course, curry paste is easy to find on sale, but I recommend you at least once to try to make it yourself. Incredible spicy aroma is obtained in 4-5 minutes with just the help of a mortar and spice slide.
Homemade pasta, green curry
- 6 small fresh green chiles
- 3 tsp. chopped cilantro leaves
- 1 tsp. chopped shallots
- 1 tsp. minced garlic
- 1 tsp. chopped lemongrass (white part)
- 1 tsp. chopped galangal
- 3 leaves of occupant lime (the most correct recipe is to use some occupant peel, but due to lack we use its dry leaves or replace it with any other citrus leaf, the hunt for tangerines with leaves is open)
- 1 tsp. chopped cilantro root (we are looking for bundles with roots on sale) or 1 1/2 tsp. chopped stems
- 1 tsp. shrimp paste
- 1/4 tsp. salt
- 1/4 tsp. coriander seeds
- 1/4 tsp cumin
- 1/2 tsp anise
- 1/4 tsp black peppercorns
We get the taste - in a dry heated frying pan without oil, fry coriander seeds, cumin, anise and black pepper for 30 seconds. Pour into a mortar with salt and crush to a state of powder. Add the shallots, garlic, chili and cilantro leaves. Push to a state of wet paste. Add lemongrass, galangal, citrus leaves and coriander roots. Again, press to a homogeneous state. Mix with shrimp paste, the role of which is to enhance the taste of each of the ingredients and again grind until smooth.
The number of ingredients can be doubled, then the process will take a little longer. Fresh chili paste can be stored in a plastic container in the refrigerator or even frozen.
Green curry with chicken and potatoes
Thai variant - Gaeng(curry) Kaiw(cream) Waan(sweet) Spikes(chicken), words can be taught, they are universal. 10-15 concepts will help you quickly navigate any menu. And the coolest thing about all curries is that they can be cooked in 10-15 minutes. The main thing is to have on hand all the ingredients.. and boiled potatoes).
Essential for all Thai recipes- balance of salty, sweet, sour and spicy. All 4 flavors are always present in recipes.
- 1 small chicken fillet
- 1 small eggplant (it is better to take a small variety — the size of a small chicken egg)
- 4 tbsp. baby-eggplants (unripe, bitter fruits the size of peas. In Ukraine I did not find anything on sale, - nowhere. feel free to replace with 4 tbsp. green peas or green beans)
- 3 potatoes (boiled in uniform)
- a large handful of green basil (if you find lemon, it is the closest to Thai in taste)
- 1 fresh large red chili or hot pepper
- 2 leaves of occupation lime (change to any citrus)
- 3 tbsp. curry paste (recipe above)
- 80 ml chicken broth (feel free to replace with water, if not)
- 200 ml coconut cream (or milk)
- 2 tsp. fish sauce
- 1/2 tsp sugar
- 1 tbsp. vegetable oil
- 1 tsp. lime juice
Eggplant is cut into thin slices and dipped in water with squeezed lime juice to avoid darkening. Cut the chicken into slices a little thinner than 1 cm. Boiled potatoes are cleaned, cut into slices 1/2 cm thick. Heat the wok or pan.
Add vegetable oil, curry paste and chicken. Quickly fry, reduce heat, pour in a little broth and simmer for 1-2 minutes. Add eggplant and potatoes, chili, pour in the broth and cook, stirring, 2 minutes. Pour in coconut milk or cream, let it boil and cook for 1 minute. Add the fish sauce and sugar, followed by the basil leaves, mix and remove from the heat. Serve hot.
Homemade pasta, green curry
- 6 small fresh green chiles
- 3 tsp. chopped cilantro leaves
- 1 tsp. chopped shallots
- 1 tsp. minced garlic
- 1 tsp. chopped lemongrass (white part)
- 1 tsp. chopped galangal
- 3 leaves of occupant lime (the most correct recipe is to use some occupant peel, but due to lack we use its dry leaves or replace it with any other citrus leaf, the hunt for tangerines with leaves is open)
- 1 tsp. chopped cilantro root (we are looking for bundles with roots on sale) or 1 1/2 tsp. chopped stems
- 1 tsp. shrimp paste
- 1/4 tsp. salt
- 1/4 tsp. coriander seeds
- 1/4 tsp cumin
- 1/2 tsp anise
- 1/4 tsp black peppercorns
We get the taste - in a dry heated frying pan without oil, fry coriander seeds, cumin, anise and black pepper for 30 seconds. Pour into a mortar with salt and crush to a state of powder. Add the shallots, garlic, chili and cilantro leaves. Push to a state of wet paste. Add lemongrass, galangal, citrus leaves and coriander roots. Again, press to a homogeneous state. Mix with shrimp paste, the role of which is to enhance the taste of each of the ingredients and again grind until smooth.
The number of ingredients can be doubled, then the process will take a little longer. Fresh chili paste can be stored in a plastic container in the refrigerator or even frozen.
Green curry with chicken and potatoes
Thai variant - Gaeng(curry) Kaiw(cream) Waan(sweet) Spikes(chicken), words can be taught, they are universal. 10-15 concepts will help you quickly navigate any menu. And the coolest thing about all curries is that they can be cooked in 10-15 minutes. The main thing is to have on hand all the ingredients.. and boiled potatoes).
Essential for all Thai recipes- balance of salty, sweet, sour and spicy. All 4 flavors are always present in recipes.
- 1 small chicken fillet
- 1 small eggplant (it is better to take a small variety — the size of a small chicken egg)
- 4 tbsp. baby-eggplants (unripe, bitter fruits the size of peas. In Ukraine I did not find anything on sale, - nowhere. feel free to replace with 4 tbsp. green peas or green beans)
- 3 potatoes (boiled in uniform)
- a large handful of green basil (if you find lemon, it is the closest to Thai in taste)
- 1 fresh large red chili or hot pepper
- 2 leaves of occupation lime (change to any citrus)
- 3 tbsp. curry paste (recipe above)
- 80 ml chicken broth (feel free to replace with water, if not)
- 200 ml coconut cream (or milk)
- 2 tsp. fish sauce
- 1/2 tsp sugar
- 1 tbsp. vegetable oil
- 1 tsp. lime juice
Eggplant is cut into thin slices and dipped in water with squeezed lime juice to avoid darkening. Cut the chicken into slices a little thinner than 1 cm. Boiled potatoes are cleaned, cut into slices 1/2 cm thick. Heat the wok or pan.
Add vegetable oil, curry paste and chicken. Quickly fry, reduce heat, pour in a little broth and simmer for 1-2 minutes. Add eggplant and potatoes, chili, pour in the broth and cook, stirring, 2 minutes. Pour in coconut milk or cream, let it boil and cook for 1 minute. Add the fish sauce and sugar, followed by the basil leaves, mix and remove from the heat. Serve hot.
