Thai Green Curry-
Kaeng Keaw Waan ( แกงเขียวหวาน ), literally means "Sweet Green
Curry".
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| Thai Green Curry Chicken |
Thai Green
Curry tends to be one of the milder curries of Thai cuisine. The name "green" curry derives from the
color of the dish. In Thai the name “wan” means "sweet".
referring to the particular color green itself and not to the taste of the
curry.
The flavor is divine and you
can customize things to your own taste. If you
prefer a fiery hot curry,
simply increase the amount of fresh green Thai chilies in the Curry Paste
recipe. Based on a delicious paste of fresh herbs and spices, the color comes out creamy mild
green or, as this color is called in Thai, "sweet green" The endless combinations and fresh taste make Thai Green Curry
a popular dish.
The recipe that I am about to share features chicken but it could also be prepared
with sea food, pork, beef, vegetables or noodles. So allow me to offer how to cook
Thai Green Curry Chicken.
Lets get started with my home style Thai green curry paste. There’s nothing quite like a home made curry
paste. Thai
green curry paste is surprisingly easy to make with plentiful fresh green Thai chili peppers, and it's so much healthier and fresher-tasting than
the store-bought variety.
I have prepared a long
list of ingredients and each ingredient brings its own flavor to the paste and
contribute greatly to the end result.
Green
Curry Paste Ingredients are as follows:
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| 15 Fresh Hot Green Chilies |
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| 1 Teaspoon Coarsely Chopped Fresh Coriander root |
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| 3 Shallots Coarsely Chopped |
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| 2 Stalks Fresh Lemongrass Finely Sliced ( White Part Only Is Needed ) |
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| 1 ½ Tablespoon Coarsely Chopped Old Galangal |
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| 1 Tablespoon Roasted Coriander Seeds |
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| 1 Tablespoon Ground Cumin |
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| ½ Teaspoon White Pepper Seeds |
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| 1 ½ Teaspoon Finely Shredded Kaffir Lime Skin |
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| 9 Cloves Garlic Coarsely Chopped |
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| 1/2 Teaspoon Salt |
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| 1 Tablespoon Shrimp Paste |
Thai
green curry paste is traditionally prepared using a heavy granite stone mortar
and pestle. However, in order to save some time, and to make things a lot easier,
you can place all the above listed ingredients together in
the bowl of a food processor and process until finely chopped, and well
combined to form a fragrant Thai green curry paste.
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| Blending green curry paste ingredients |
Now, your Thai green curry
paste is ready to be used.
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| Blended green curry paste |
Next, I will share with you “How
To Cook Thai Green Curry Chicken” with the above Thai green curry paste. The
list of ingredients that you need to prepare and preparation will be as follows:
- 2- 3 Tablespoon Thai Green Curry Paste (
Depending On How Spicy You Want It To Be ).
- 6 Pieces Chicken wing. Wash Chicken Wings Thoroughly, Rinse And Cut Into Bite Size.
- 1 Bowl Fresh Coconut Milk. Initially,Prepare ½ Cup Of Coconut Milk.
- Soak Gourd, Basil Leaves, Kaffir Lime Leaves, And Chilies in Rice Water Or Salted Water For At Least 10 Minutes So As To Remove Insects or Pesticides Easily. Then, Wash It Thoroughly With Clean Water.
- 1 Big Green Chili & 1 Big Red Chili Finely Sliced.
- 6 Kaffir Lime Leaves, Split. Prepare The Kaffir Lime Leaves By Folding Into Half And Tearing The Leaf Away From Either Side Of The Stem Set Aside.
·
-
½ Bowl Fresh Thai Basil Leaves. Pick Basil Leaves And Set Aside.
- 1 Tablespoon Finely Chopped Palm Sugar
- 1 Bowl Gourd. Cut Gourd Into Bite Size And Seeded.
- 1-2 Tablespoon Fish Sauce
STEP BY STEP COOKING METHOD
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| Pour Coconut Milk In A Pot |
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| Coconut Milk Boiling |
- Heat a pot over medium-high heat. Pour in ½ cup of coconut milk in a pot and stir
occasionally, until oil surfaces or it almost separates.
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| Add Green Curry Paste |
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| Mixed Green Curry Paste With Coconut Milk |
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| Coconut Oil Separates |
- Add the green curry paste you just made, keep stirring the paste with coconut milk well to prevent it from sticking, until fragrant and see a film of
green oil surfaces.
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| Add Chicken Wings |
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| Stir Chicken Well With Green Curry Paste |
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| Add Remaining Coconut Milk |
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| Let It Simmer |
- Add
the chicken, gradually add what is remaining of your coconut milk a little at
a time and stir to combine. Simmer over low heat and stir occasionally, until the chicken is cooked through and the
sauce thickens slightly.
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| Add Gourd |
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| Season With Fish Sauce & Palm Sugar |
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| Add Chilies & Kaffir Lime Leaves |
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| Add Basil Leaves |
- Add gourd,
fish sauce, palm sugar, half the basil leaves and half the Kaffir lime leaves
to the curry mixture, stir until well combined and simmer for 2-3 minutes.
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| Thai Green Curry Chicken |
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| Thai Green Curry Chicken Noodle |
- Remove from heat. Serve the green curry chicken onto a serving bowl and
garnish with the remaining basil and Kaffir lime leaves as part of the dish
decoration and you can serve with steamed rice, with round rice noodles known as (khanom chin)
or it can also be served with bread, if desired.
FOOT NOTE:
Always perform a “TASTE-TESTING”.
Add some seasonings such as; fish sauce in case if not salty enough, add some palm sugar if it too salty,
add some green curry paste if not spicy enough, if too spicy add some coconut
milk. Bottom line, the curry should have a balance of flavors and add until desired taste is achieved.
Please stay tune to my next blog on "LEARN HOW TO COOK THAI GREEN CURRY SEAFOOD"!
Happy Cooking From Thai Thai
Cuisine!
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