Green Curry

 Spicy Level: Spicy

Gluten-Free: Yes

Gaeng Keow Wan (in Thai) or Green Curry is one of the signature Thai dishes that almost everyone loves. Thai green curry was a classic take-me-to-the-temple dish. An immaculate blend of green curry paste combined with coconut cream to create a thick curry that goes extremely well with Thai rice. Thai green curry is hot with a hint of sweetness. Green Curry is served with steamed rice or rice noodles.

 

Choice of Proteins Ingredients Quantity
Chicken Protein 1/4 lb
Beef Fresh long chili  1
Shrimp Basil 1 stem
Tofu Purple Eggplant  1
  Green Curry Sauce  80g

 

Prepping: 

  1. Wash and pick kaffir lime leaves by tearing the center stems from the leaves. 
  2. Wash and remove  basil leaves  from stem
  3. Wash and slice fresh long chili  thin,lengthwise.
  4. Wash and  cut  Purple Eggplant  into chunk
  5. Wash and cut into bite size of Meat (Chicken , Beef)
  • To peel raw shrimp,pull off the head and legs and leave the last tail. De-vein by making a shallow slit down the middle of the back to expose the black intestine (To butterfly,make the slit deeper).Lift out the black vein.And rinse it out under cold running water.
  • Tofu cut into diced coarse 1 inch cubes. And heat the oil in a wok over medium heat .Saute the tofu until golden brown on each side.Remove the tofu from the wok and set them aside on a separate plate lined with the paper towels.

 

Cooking: 

  1.  A  pot over medium heat 
  2. Pour the green curry sauce 
  3. Add Meats or Proteins ,stirring to incorperte .When the curry sauce comes to a boil, reduce heat to meduim or meduim-low and simmer 5minutes, or until meats is cooked through.Stir occasionally.
  4. Add  purple eggplant ,Fresh long chilis , plus stripe  kaffir lime leaf. Simmer until vegetables are cooked to your like
  5. Serve  with  Rice on the side.Top each portion with Fresh basil.

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