LEARN HOW TO COOK THAI GREEN CURRY SEAFOOD

Thai Green Curry Seafood

The Thai Green Curry Seafood (แกงเขียวหวานทะเล) in this case is home-made in the same recipe I used before to make the Thai Green Curry Chicken. This delicious dish is basically deeply aromatic and enriched with healthy homemade green curry paste, fresh coconut milk, marry well with Dory fish fillet, prawn and squid stuffed with minced pork ( You can also apply minced chicken or beef as well ). So, if you love seafood then you will enjoy this dish-it is a fantastic curry.

Thai Green Curry Seafood Ingredients will be as follows:

4 1/2 Tablespoon Fresh Home-Made Thai Green Curry Paste (Depends On How Hot & Spicy You Want It To Be)

You can refer to my previous post on "Learn How To Cook Thai Green Curry Chicken" to obtain my home-made Thai Green Curry Paste recipe as illustrated above:

5 Pieces Squids

1 Dory Fish Fillet

17 Pieces Prawns

300G Minced Pork

7 Round Eggplants

A Handful Of Pea Aubergines



Prepare 9 Fresh Kaffir Lime Leaves And Fold Into Half And Tearing The Leaf Away From Either Side Of The Stem.

A Handful Of Fresh Basil Leaves

1 Big Red & Green Chili

Big Chilies Finely Sliced

1 Bowl Fresh Coconut Milk

    

1 Coriander Root

          


4 Cloves Garlic



1/2 Teaspoon White Pepper Seed



2 Tablespoon Fish Sauce

                 

1 Teaspoon Palm Sugar

1 Tablespoon Oyster Sauce

1/2 Tablespoon Soya Sauce

Simple Step-By-Step Guide To Cook Thai Green Curry Seafood As Follows:

   

STEP 1
Prepare And Place All Your Ingredients (Coriander Root, Garlic And White Pepper Seeds) In A Mortar.

STEP 2
I Used A Mortar And Pestle For The Harder To Crush Items. Give All The Ingredients Above Pounding With The Mortar And Pestle To A Paste.  

STEP 3
Then Add In The Above Paste To The Minced Pork And Cream It With Oyster Sauce And Soya Sauce. 

STEP 4
Mix And Blend It Well. Set It Aside To Marinate For At Least 15 Minutes. 

STEP 5
Rinse The Squids Under Running Water By Carefully Removing The Internal Without Puncturing The Body So That They Can Be Stuffed. Then Stuff The Squids With Marinated Minced Pork And Cut Into 1 Inch Slices As Shown For Easier Cooking Purposes. Set Aside.        

STEP 6
Refresh Frozen Prawns By Soaking In Salted Water. You Might See The Black Vein That Runs Along The Back Of The Prawn Is The Digestive Tract. De-vein A Prawn By Using A Small Knife To Make A Slit Along The Middle Of The Back And Pull Out The Black Vein With The Help Of The Tip Of The Knife. Leave The Overall Shell As It Preserves The Juices And Natural Flavors.Further, It Looks Good When Cooked! Rinse Prawns Under Running Water And Keep Clean Prawns In Ice Water Until You Are Ready To Cook Them So As To Preserve Its Freshness. And Remember To Pat Dry With Paper Towels Before Cooking.   .

STEP 7
Rinse Dory Fish Fillet Thoroughly And Cut Into Chunks. Pat Dry With Paper Towels Before Cooking.


STEP 8
Soak Big Chilies, Basil Leaves, Round Egg Plants, Pea Aubergine In Rice Water Or Salted Water For At Least 10 Minutes So As To Easily Remove Insects or Pesticides. Then, Wash It Thoroughly With Clean Water.

STEP 9
Separate The Basil Leaves From The Stems And Set It Aside.

STEP 10
Cut Round Egg Plants Into Bite-Size Pieces And Soak In Salted Water So As To Prevent It From Turning Brownish In Color. 

STEP 11
Heat A Pot Over Medium High Heat. Pour In 1/2 Cup Of Coconut Milk In A Pot And Stir Occasionally, Until Oil Surfaces Or It Almost Separates.

STEP 12
Add The Green Curry Paste, Keep Stirring The Paste With Coconut Milk Well To Prevent It From Sticking To The Pot, Until Fragrant, And See a Film Of Green Oil Surfaces.

STEP 13
Add The Dory Fish Fillet And Squid Stuffed. Gradually, Add What Is Remaining Of Your Coconut Milk A Little At A Time And Stir To Combine. Bring To A Simmering Boil Over Low |Heat And Stir Occasionally, Until The Dory Fish Fillet And Squid Stuffed Is Cooked Through And The Sauce Thickens Slightly.

STEP 14
Then Add Prawns, Fish Sauce, Palm Sugar, Half The Basil Leaves, Pea Aubergines And Half The Kaffir Lime Leaves To Curry Mixture, Stir Until well Combined Into The Sauce and Continue To Simmer For 2-3 Minutes Or Until Prawns Have Turned Plump And Reddish In Color.

STEP 15
Remove From Heat. Ladle The Thai Green Curry Seafood Into A Serving Bowl. Garnish With The Remaining Basil And Kaffir Lime Leaves Before Serving. And That Is It, Your Thai Green Curry Seafood Is Ready And You Can Serve with Steamed Rice Alongside.


Foot Note:
Always Do A "TASTE-TESTING". If The Curry Is Not Salty, Then Add Fish Sauce (Instead Of Salt) Until Desired Taste Is Achieved.

Happy Cooking From Thai Thai Cuisine!

Please Stay Tune To My Next Post On "Learn How To Cook Thai Squid Stuffed Plain Soup"

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LEARN HOW TO COOK THAI GREEN CURRY CHICKEN

Thai Green Curry- Kaeng Keaw Waan ( แกงเขียวหวาน ), literally means "Sweet Green Curry". 

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:



15 Fresh Hot Green Chilies



1 Teaspoon Coarsely Chopped Fresh Coriander root

  


3 Shallots Coarsely Chopped



2 Stalks Fresh Lemongrass Finely Sliced ( White Part Only Is Needed )



 1 ½ Tablespoon Coarsely Chopped Old Galangal



1 Tablespoon Roasted Coriander Seeds

1 Tablespoon Ground Cumin



½ Teaspoon White Pepper Seeds



1 ½ Teaspoon Finely Shredded Kaffir Lime Skin



9 Cloves Garlic Coarsely Chopped





1/2 Teaspoon Salt



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.





Blending green curry paste ingredients

Now, your Thai green curry paste is ready to be used.  



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

• 1 Bowl Of Water

STEP BY STEP COOKING METHOD




Pour Coconut Milk In A Pot



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.

Add Green Curry Paste

Mixed Green Curry Paste With Coconut Milk

     

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.



Add Chicken Wings

                                                         

Stir Chicken Well With Green Curry Paste

                            


Add Remaining Coconut Milk

                                           


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.



Add Gourd

                             


Season With Fish Sauce & Palm Sugar

                         


Add Chilies & Kaffir Lime Leaves

                                                 


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.



Thai Green Curry Chicken



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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