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Green Curry

May 9, 2016

Green Curry

Ingredients:

1 Pretty Thai Green Curry Sauce (see below for recipe)

13.5 oz chicken broth, low sodium

¼ cup  grape tomatoes, halved (optional)

½ cup bamboo shoots (optional)

4 chicken breasts or thighs, brined (optional)

1 1/2 cups Thai Jasmine rice

 

Directions:

1). Cook the Jasmine rice according to the package directions.

2).  Cook the chicken by most desired method.  We recommend rubbing with Pretty Thai Seasoning Salt to better compliment the green curry.

3). In a medium sauce pot combine the Pretty Thai Green Curry Sauce, chicken broth, vegetables, and the cooked chicken.

4). Heat on medium-high heat until it comes to a small boil.

5). Add in the Thai basil leaves and stir for approximately 5 seconds and remove from heat.

9). Serve in a bowl with cooked Thai Jasmine rice. 

 

* Note: Do not cook the meat in the curry.  The meat of choice should already be cooked before adding to the curry.

*Other suggested vegetables to add to curry: Roasted Eggplant, Roasted Red Potato, Blanched Green Beans, Roasted Sweet Potatoes

 

Green Curry Sauce

(Use for burgers, pasta, mussels, potato salad, and so much more!)

 

Ingredients:

1-2 tsp of Green Curry Powder

1 Shallot, minced

2 Garlic Cloves, minced

1 tbsp cilantro stems, minced

1 13.5 oz can of coconut milk (not the light version, we suggest Chaokoh brand)

2-4 tsp Fish sauce* (Red Boat Fish Sauce is the best quality, but Tiparos or another brand can be used)

1 Kaffir lime leaf (if available)

 

Directions:

1).  In a spice grinder or small food processor blend the curry powder, shallot, garlic and cilantro stems into a smooth paste.

2). Open the can of coconut milk, but do not shake so that the cream and milk stay separated.

3).  Put the paste in a medium saucepan.  Heat on high until a “carpet” starts to form.  (a carpet means a part of the paste starts sticking to the bottom of the pan.)

4). Skim off just the cream from the top of the can and add to the pan.  Stir together the paste and the coconut cream until well blended, then add the remaining coconut milk.

5).  Stir in the fish sauce and kaffir lime leaf.

6).  Heat the curry until it starts to simmer. Turn off heat and use as a sauce.

*Any salt content can be used.  To make the green curry vegan simply swap the fish sauce with soy sauce or liquid aminos.

 

note: to use as a dipping sauce place the green curry in the freezer to help thicken it.

 

Watch the video below to learn how to make our green curry! 

 

 

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