Thai Green Curry
Learned in cooking school in Chiang Mai,
successfully recreated stateside.
Thai Green Curry Paste
- 4 cloves garlic, peeled
- 2 shallots, peeled
- 1 stalk lemongrass, hard exterior removed
- 1 tbsp coriander seeds
- 1 slice galangal (substitute: ginger root)
- 2 slices turmeric root (substitute: turmeric powder)
- 1 kafir lime leaf (substitute: lime zest)
- 6-10 small Thai green chilies
- In a mortar and pestle, or in a food processor, combine dry spices and grind into a powder.
- Add in chilies according to spice tolerance and grind until smooth.
- Add in the remaining ingredients and combine into a paste.
Thai Green Curry (Gang Kheow)
- Green curry paste (see recipe above)
- 1 can unsweetened coconut milk
- 2 kafir lime leaves (substitute: lime zest)
- 1 handful Thai sweet basil leaves
- 10 Thai bitter eggplant (substitute: 3 Japanese eggplants)
- 1/2 head broccoli
- 2 cups oyster mushrooms
- 1 head bok choy
- Fish sauce
- Optional protein: chopped tofu, chopped chicken, shrimp
- Chop the mushrooms, broccoli, and bok choy into bite-size pieces. Quarter the bitter eggplants.
- In a large saucepan or wok, pour in coconut milk over medium heat. After a few minutes, add in the curry paste and cook for 2 minutes.
- Add the lime leaves, basil, and a few dashes of fish sauce.
- Add in the vegetables and cook until done, about 5 minutes.
- Add in protein and cook until done. Serve with rice or quinoia.