My Recipe Box

Tessa's Green Curry

By jewelergurl, member

Posted: October 14th, 2012

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles. Created Using: Thai Curry
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1 13.5- to 14-oz. can coconut milk
1/4 cup green curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
3 1/8-inch-thick slices fresh ginger or galangal
1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup bite-size Japanese or Chinese eggplant pieces
3/4 cup halved snow peas (strings removed)
3/4 cup sliced onions (1/2-inch-thick slices)
lime wedges, for garnish
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken, eggplant, onions, whole lime leaves, lemongrass pieces, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and continue to simmer. After another 2 minutes, add the snow peas and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the whole lime leaves, lemongrass pieces, and ginger slices or tell your guests to eat around them. Garnish with the lime wedges and basil.

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