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Below are the ingridients that are required to cook a yummy Thai Green Curry:
- Get For of green Curry paste-.
- Take 2 tbsp of lemongrass (if you don't have lemongrass,use lemon juice).
- Prepare 2 tbsp of galangal chopped.
- Get 3 of kaffir lime leaves.
- Take 4 of garlic cloves.
- Take 3 tbsp of thai shallots(or green onion).
- Provide 1/2 cup of thai sweet basil.
- You need 1/2 cup of coriander leaves.
- Use 2-3 of green chillies.
- Take other of Other ingredients:-.
- Get 1 cup of tofu cut into cubes.
- Use 1 cup of eggplant.
- Use 1/2 cup of vegetable of your choice.
- Prepare 1 cup of bamboo shoots.
- You need 2 tsp of brown sugar.
- Prepare As needed of coconut milk.
- Take 2 tsp of soy sauce.
- You need 1/2 cup of green beans trimmed.
- Use As needed of oil.
- Prepare 4 of Kaffir lime leaves.
- Provide 2 cup of vegetable stock.
- Get To taste of salt.
- Provide as required of Cashews to garnish.
- Use as required of Red chilli for garnish.
- Get as required of Basil leaves for garnish.
Ready with the ingridients? Below are the instructions on producing Thai Green Curry:
- Place all 'Green Curry Paste' ingredients in a food processor or blender, and add 1/3 glass coconut milk or enough to blend, blend it and make smooth paste..
- Heat a wok or deep frying pan over medium-high heat. Drizzle in oil and add2 tbsp green curry paste. Stir-fry until fragrant (about 2 minutes).Add stock plus lime leaves or bay leaves. When sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer. Add all vegetables, Simmer 7-10 mins, or until all vegetable soft enough to pierce with a fork..
- Pour soy sauce, and add the whole kaffir lime leaves and sugar, stir well..
- Add tofu and bamboo shoots, stir and cook for 5 minutes. Then stir in green beans and bean shoots, cook for a further 2 minutes. Taste and adjust seasoning to suit your taste..
- Serve with jasmine rice or plain rice..
Thai green curry is a type of Thai curry that was never really my favorite to eat in Bangkok. That's because when you order green curry (แกงเขียวหวาน gaeng keow wan) on the streets, it can sometimes (not always) be watery, overly sweet, and even bland (there are many exceptions no doubt, but I'm talking in general). Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce. The name "green" curry derives from the color of the dish, which comes from green chillies.
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