Thai Green Curry (Gaeng Keow Wan Gai): แกงเขียวหวานไก่.
Green curry is a distinctive dish known for its light green color, derived from fresh green chili peppers and green paprika. It offers a delightful spicy and salty flavor profile. When combined with coconut milk, the curry maintains its vibrant hue, making it unmistakably "green curry." At Parawan’s Thai Home Cooking Classes, you’ll learn how to easily prepare both the green curry paste and the curry itself.
How to Make Green Curry Paste
Wet Ingredients:
- 2 stalks lemongrass, finely sliced
- 6 g galangal, sliced
- 2 g turmeric (Curcuma)
- 44 g shallots, peeled and sliced
- 18 g garlic, peeled and sliced
- 10 Thai green peppers, finely sliced
- 15 Thai green chilies, finely sliced
- ½ tsp sea salt
Dried Ingredients:
- 1½ tsp coriander seeds
- 1 tsp cumin seeds
- 10 black peppercorns
Instructions:
- Roast the Spices: In a pan over low heat, roast the dried ingredients until fragrant.
- Grind the Spices: For optimal flavor, use a pestle and mortar to grind the roasted spices into a fine powder. A blender can also be used for convenience. Set aside the ground mixture. (If using cardamom, peel and discard the shell after roasting.)
Tip: Always roast dried spices until fragrant before grinding them thoroughly; this enhances their flavor when combined with fresh ingredients.
- Prepare the Wet Ingredients: Begin adding the wet ingredients, starting with the harder ones such as lemongrass, galangal, and turmeric. Cut these into small pieces for easier grinding.
- Finish the Paste: Add the garlic last, as its high water content can make it difficult to grind and may cause splashes. Once everything is well combined, mix in the ground dry spice powder to complete your green curry paste.
How to Make Green Curry
Ingredients:
- Chicken breast (or other parts of the chicken), cut into pieces
- Green curry paste (prepared earlier)
- Aubergine (eggplant) or other vegetables
- Carrots, baby corn, long beans, or any preferred vegetables
- Kaffir lime leaves
- Sweet basil
- Red bell peppers (or other types)
- Coconut milk and some water
- Fish sauce (taste before adding)
- Salt
- Sugar or palm sugar
- Oyster sauce
Instructions:
- Prepare the Base: In a pot, add a small amount of coconut milk and bring it to a boil. Stir in some green curry paste and cook until fragrant, allowing the red oil to rise to the surface.
- Add Chicken and Hard Vegetables: Add the chicken pieces along with hard vegetables like carrots and baby corn. Pour in some water to assist cooking.
- Incorporate Remaining Ingredients: Add aubergine, salt, sugar or palm sugar, and oyster sauce. Bring the mixture to a boil again.
- Finish the Curry: Stir in sweet basil, bell peppers, and kaffir lime leaves. Add more coconut milk at the end for enhanced flavor. If desired, you can also add fish sauce at this stage before removing from heat.
- Serve: Your green curry is now ready to be served! Pair it with steamed rice or enjoy it alongside other dishes.
Note:
For a vegetarian or vegan option, substitute chicken with tofu or increase the quantity of pumpkin and other vegetables. Use mushroom vegetarian sauce instead of oyster sauce to keep it plant-based.
Enjoy this flavorful green curry that showcases the vibrant tastes of Thai cuisine!