Thai green curry
Thai green curry

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thai green curry. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice. Thai green curry is a variety of curry from Thailand using coconut milk and fresh green chillies. This recipe in particular is for those who are after something super simple, a quick to throw.

Thai green curry is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Thai green curry is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook thai green curry using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai green curry:
  1. Prepare 3 chicken breasts. Sliced
  2. Make ready Handful baby corn on cob
  3. Make ready Handful mangetout
  4. Make ready Cup Savoy cabbage
  5. Make ready Tin light coconut milk
  6. Prepare Tablespoon Thai green curry paste
  7. Make ready Splash fish sauce
  8. Get 2 nests of noodles
  9. Take Salt and pepper

The curry is green in color, spicy, aromatic, sweet and savory at the same time. Thai green curry is so delicious, specially when served with steaming white jasmine rice. There's a common misconception that Thai green curry is green in color from all the Thai basil used in the recipe. While there is often Thai sweet basil tossed into the curry, the real green color of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry.

Steps to make Thai green curry:
  1. Gather ingredients.
  2. Slice chicken and cut corn in half. Length ways.
  3. Add chicken to wok or pan and fry in a little olive oil.
  4. Add curry paste. Stir.
  5. Add coconut milk and fish sauce. Stir. Add salt and pepper.
  6. Add corn and cabbage.
  7. Simmer for approx 20 mins. Add noodles and simmer for approx 4 mins.
  8. Add mange tout just before serving.
  9. Serve with rice or as it is.

There's a common misconception that Thai green curry is green in color from all the Thai basil used in the recipe. While there is often Thai sweet basil tossed into the curry, the real green color of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry. Return chicken to the skillet, stirring to coat with the curry mixture. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".

So that’s going to wrap this up for this exceptional food thai green curry recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!