THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
POULET AU CURRY VERT
Steps:
- 1. Faites chauffer l'huile dans une grande casserole puis, en remuent, faites revenir la pate de curry et environ deux tiers du piment pendant 2 minutes. Ajouter le poulet et faites-le cuire en remuant, jusqu'a ce qu'il soit dore. 2. Ajoutez lz lait de coco, le nuoc-mam, le jus de citron vert, le sucre de palme et les aubergines-pois. Laissez mijoter le tout a decouvert pendant 10 minutes, jusqu'ace que les aubergines soient a peine tendres. 3.Ajoutez la courgette, le basilic et le coriandre, puis laissez mijoter a decouvert, jusqu'a ce que la courgette soit peine tendres. 4.Servez le curry parseme du reste de piment et de ciboules.
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