Perfectly Balanced Thai Green Curry

Keyword: Thai Green Curry

Thai Green Curry is a beloved dish that combines the tangy flavors of coconut milk with mild green chilies and herbs, resulting in a fragrant and savory sauce. This versatile recipe can be paired with various vegetables or proteins such as chicken, tofu, or fish to create a nutritious meal.

The cooking time for this Thai Green Curry is approximately 20 minutes, making it an ideal dish for busy weeknights while still offering delicious results. It serves four people comfortably, ensuring everyone at the table gets their share of this rich and flavorful curry.

Ingredients

• 450 grams of chicken or tofu (or your choice of protein)
• 1 can (13.6 ounces) of coconut milk
• 1 tablespoon Thai green curry paste (ensure it does not contain any prohibited content)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 shallots, thinly sliced
• 3 kaffir lime leaves or a teaspoon of dried kaffir lime leaf powder
• 100 grams of bamboo shoots (optional)
• 1 can (4 ounces) of sliced bamboo, drained (optional)
• 2 tablespoons of fish sauce
• 1 tablespoon sugar (to balance flavors)
• A handful of fresh basil leaves for garnishing

Instructions

1. Start by preparing your main protein. If using chicken, ensure it is cut into bite-sized pieces and marinated slightly with a pinch of salt and turmeric powder.

2. In a large saucepan or wok over medium heat, add the coconut milk along with the Thai green curry paste, kaffir lime leaves, fish sauce, sugar, and sliced shallots. Stir well until the mixture starts to simmer gently.

3. Add the onion and cook for about 2 minutes while stirring occasionally. The onions should soften but not brown too much at this point.

4. Once the curry base is well blended, add your choice of protein (chicken or tofu). Stir to coat each piece with the rich green sauce. Cover the pan and let it simmer for about 10 minutes until the chicken becomes tender and cooked through.

5. If using bamboo shoots or sliced bamboo as a side ingredient, stir them into the curry towards the end of cooking time for just a couple of minutes to warm them up without overcooking.

6. Finally, adjust seasoning by tasting and adding more fish sauce if needed. Garnish with fresh basil leaves before serving hot with steamed rice or noodles.

Tips & Variations

To Make It Spicier: For those who enjoy a bit more heat, you can add extra green curry paste or a few drops of chili sauce to the mixture. Adding fresh chilies directly into the curry right from the start could also increase spiciness.

Variations: This dish is adaptable. You could substitute chicken for fish such as cod, salmon, or tilapia; use tofu instead of meat; or even replace coconut milk with regular milk if you prefer a lighter version. Adding vegetables like bell peppers, carrots, or mushrooms also enhances the flavor profile while providing additional nutrients.

Storage: If not serving immediately, this curry can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers may be reheated gently over low heat without adding more liquid since it thickens when cooled down slightly.

Nutritional Information

The nutritional information varies based on ingredients and serving size but here’s a rough estimate:

• Calories: Approximately 450 kcal per serving
• Total Fat: ~30g
• Saturated Fat: ~18g
• Carbohydrates: ~60g
• Fiber: ~7g
• Sodium: ~900mg
• Protein: ~25g

This Thai Green Curry recipe provides a delightful balance of flavors that is both comforting and satisfying. Its adaptability makes it suitable for various tastes and dietary preferences, making it a popular choice among food enthusiasts.