I don’t exactly remember the first time I tasted Thai green curry. But I know for sure that when I cooked it myself for the first time, it was love at the first sight – or rather at the first bite. 😋 I cook it quite often and I can simply say that it’s my most favorite dish.
When you feel like visiting Southwest Asia, but don’t want to spend half a day on a plane, there is nothing easier than making this delicious dish. The aroma of lemon grass, coriander, chili and coconut milk is simply unforgettable.
I usually cook Thai green curry with chicken thighs, as they are a bit fattier and add some extra flavor to it. However, you can use any other type of meat. The Thais surely wouldn’t mind shrimps or fish. I have also tried making this dish with pork and beef, and vegans can replace meat with tofu. All versions taste amazing, as the combination of green curry paste and coconut milk simply goes well with everything.
I’m also not strict about the choice of vegetables. I always add a bit of extra chili, as I like my curry spicy. I’ve tried replacing the bell peppers and mushrooms with peas, beans, carrots and tomatoes – or adding some potatoes. I simply use what I find in my fridge and it always tastes great.
Ingredients
(for 4 servings)
- 2-4 tablespoons green curry paste
- 600 g chicken thighs
- 400 ml coconut milk
- 2 yellow bell peppers
- 5 large Portobello mushrooms
- 1-2 lemongrass stalks
- 2 tablespoons fish sauce
- 1 bird’s-eye chili pepper
- Coriander and/or Thai basil
- Lime juice (to taste)
- Jasmine rice as a side dish
Method
In a large pot, heat some oil and sauté the green curry paste. Add the chicken (cut into chunks) and let cook for a few minutes. Add the bell peppers and mushrooms and pour in the coconut milk.
Cook for about 15 minutes or until the meat softens (if you’re using other meat).
Finally add the finely chopped lemongrass and coriander and cook for another minute or two. Season with fish sauce, salt and pepper to taste.
Serve with a few drops of lime juice. You may also add some fresh coriander and copped chili peppers.
Cook the Jasmine rice according to the package directions and the tasty delicacy is ready to be served.
