Would anyone have an authentic thai green curry recipe please?!
Tried and true one would be great thanks!.Www@FoodAQ@Com
Answers:
Here's great one:
Ingredients
* For the Curry Paste!.!.!.
* 4-6 Long Green Chillies
* 2 tbsp!. Chopped Shallots
* 2 tsp!. Chopped Galangal
* 1 tsp!. Kaffir Lime Rind (other varieties will suffice)
* 2 tsp!. Chopped Garlic
* 2 tbsp!. Chopped Ginger
* 2 tbsp!. Chopped Lemongrass
* 1/2 tsp!. Cumin Seeds
* 1/2 tsp!. Coriander Seeds
* 1/2 tsp Salt
* Other Ingredients!.!.!.
* 2 cup Sliced Vegetables (eggplant, potato, broccoli ect!.)
* 3/4 cup sliced Onion
* 150 grams Thinly Sliced Chicken
* 2 tsp Sugar
* 2 tbsp!. Fish Sauce
* 6 Kaffir Lime Leaves
* 4 Stems of Sweet Basil
* 2 Cups of Coconut Milk
* 1 Cup of Water
* NB: Chicken can be replaced with meat, fish or tofu
Directions
1!. Put Curry Paste ingredients in mortar!. Pound with pestle until everything is mixed and ground thoroughly!. Make sure there are no seeds left un-crushed!. (Alternatively you can use a blender or food processor)
2!. Pour coconut milk into saucepan and turn on medium heat!. Stir until oil appears on the top!.
3!. Add green curry paste and chicken and stir until almost done!.
4!. Add vegetables, fish sauce, water, sugar and turn heat up and stir a little!.
5!. When everything is cooked, put in sweet basil and kaffir lime leaves!.
6!. Serve with Jasmine Rice or Sticky Rice!.
Oh and here's the recipe for the rice which you can but at ethnic stores:
he secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger's first joint!. All the water should be absorbed during cooking, leaving the rice firm and fluffy!.
Rice only takes 20-25 minutes, with little attention (but don't let it burn!)!.
Traditionally cooked in an aluminium pan over a charcoal burner, here in the West, we use a modern stove!. With the introduction of electricity across the country, today the electic rice cooker is more common in Thailand!.
* 2 1/2 cups Thai jasmine rice
* 3 cups water
Place rice in a small saucepan (approx!. 2-1/2 qt)!. Rinse rice by running cold water over two or three times to cover and pouring the water out!. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky!. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups)!.
A convenient trick is to place your middle finger, just touching the top of the rice in the pan!. The water level should be just below the first joint of your finger, from the tip!. No measuring needed!.
Cover the pot with the lid!. Place over medium to medium high heat!. Bring to a boil!.
Reduce heat to low!. Simmer, covered, another 10 minutes, until the water has completely evaporated!.
Turn off the burner and allow rice to sit, covered, for at least another 5 minutes!. Serve hot or at room temperature (especially with spicy curries)!. Serves 2 to 3!.
Hope i helped!.:-)Www@FoodAQ@Com
Ingredients
* For the Curry Paste!.!.!.
* 4-6 Long Green Chillies
* 2 tbsp!. Chopped Shallots
* 2 tsp!. Chopped Galangal
* 1 tsp!. Kaffir Lime Rind (other varieties will suffice)
* 2 tsp!. Chopped Garlic
* 2 tbsp!. Chopped Ginger
* 2 tbsp!. Chopped Lemongrass
* 1/2 tsp!. Cumin Seeds
* 1/2 tsp!. Coriander Seeds
* 1/2 tsp Salt
* Other Ingredients!.!.!.
* 2 cup Sliced Vegetables (eggplant, potato, broccoli ect!.)
* 3/4 cup sliced Onion
* 150 grams Thinly Sliced Chicken
* 2 tsp Sugar
* 2 tbsp!. Fish Sauce
* 6 Kaffir Lime Leaves
* 4 Stems of Sweet Basil
* 2 Cups of Coconut Milk
* 1 Cup of Water
* NB: Chicken can be replaced with meat, fish or tofu
Directions
1!. Put Curry Paste ingredients in mortar!. Pound with pestle until everything is mixed and ground thoroughly!. Make sure there are no seeds left un-crushed!. (Alternatively you can use a blender or food processor)
2!. Pour coconut milk into saucepan and turn on medium heat!. Stir until oil appears on the top!.
3!. Add green curry paste and chicken and stir until almost done!.
4!. Add vegetables, fish sauce, water, sugar and turn heat up and stir a little!.
5!. When everything is cooked, put in sweet basil and kaffir lime leaves!.
6!. Serve with Jasmine Rice or Sticky Rice!.
Oh and here's the recipe for the rice which you can but at ethnic stores:
he secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger's first joint!. All the water should be absorbed during cooking, leaving the rice firm and fluffy!.
Rice only takes 20-25 minutes, with little attention (but don't let it burn!)!.
Traditionally cooked in an aluminium pan over a charcoal burner, here in the West, we use a modern stove!. With the introduction of electricity across the country, today the electic rice cooker is more common in Thailand!.
* 2 1/2 cups Thai jasmine rice
* 3 cups water
Place rice in a small saucepan (approx!. 2-1/2 qt)!. Rinse rice by running cold water over two or three times to cover and pouring the water out!. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky!. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups)!.
A convenient trick is to place your middle finger, just touching the top of the rice in the pan!. The water level should be just below the first joint of your finger, from the tip!. No measuring needed!.
Cover the pot with the lid!. Place over medium to medium high heat!. Bring to a boil!.
Reduce heat to low!. Simmer, covered, another 10 minutes, until the water has completely evaporated!.
Turn off the burner and allow rice to sit, covered, for at least another 5 minutes!. Serve hot or at room temperature (especially with spicy curries)!. Serves 2 to 3!.
Hope i helped!.:-)Www@FoodAQ@Com
Aromatic Chicken Curry (Vietnam)
2 medium-size potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chiles, minced
2 tablespoons best-quality curry powder
1 pound skinless, boneless chicken breasts,
chopped into bite-size pieces
1 teaspoon sea salt or 1 teaspoon fish sauce
1 (14 ounce) can coconut milk
1 (14 ounce) can chicken broth
Fresh basil leaves
Fry the potato chunks in the oil until nicely browned, then drain them on paper towels!. Add the shallots, lemon grass, and all of the spices to the pan, and stir-fry for a few minutes!. Add the chicken and cook, stirring, until it is opaque!. Add the potatoes, salt, coconut milk and chicken stock!. Bring to a boil and then simmer gently for about 30 minutes!.
Www@FoodAQ@Com
2 medium-size potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chiles, minced
2 tablespoons best-quality curry powder
1 pound skinless, boneless chicken breasts,
chopped into bite-size pieces
1 teaspoon sea salt or 1 teaspoon fish sauce
1 (14 ounce) can coconut milk
1 (14 ounce) can chicken broth
Fresh basil leaves
Fry the potato chunks in the oil until nicely browned, then drain them on paper towels!. Add the shallots, lemon grass, and all of the spices to the pan, and stir-fry for a few minutes!. Add the chicken and cook, stirring, until it is opaque!. Add the potatoes, salt, coconut milk and chicken stock!. Bring to a boil and then simmer gently for about 30 minutes!.
Www@FoodAQ@Com
its cheating but, a tin of coconut milk and half a jar of blue dragon thai green curry paste is superb! i made it once for a friend who had a thai friend, and said the curry was better than hers! Not that im bragging of course, anyone can do what i did!Www@FoodAQ@Com
try www!.startpageindia!.com they got good linksWww@FoodAQ@Com