Roast paste in coconut fat
Curry paste develops more aroma when it is briefly roasted in the solid part of coconut milk.
Thai Recipe
Green Thai Curry
For an aromatic green Thai curry, the solid part of the coconut milk is heated until it becomes slightly oily. In it, the green curry paste unfolds its aroma, before gently cooking meat, vegetables and the rest of the coconut milk.
Total time
45 min
Calories
590 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Green Thai Curry creamy and fresh taste
Green Thai curry is supposed to taste creamy, spicy and fresh. Coconut milk makes the sauce round, fish sauce or soy sauce brings salt, some palm sugar balances out heat. Thai basil and lime juice only come in at the end so that the fragrance remains clear.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Green Thai Curry
Green Thai Curry combines green curry paste, coconut milk, chicken or tofu, vegetables, coffee lime leaves and Thai basil. The curry paste is first roasted in coconut fat.
Ingredients
4 servings
Method
-
1
Roast curry paste
Heat the solid part of the coconut milk in a pot. Stir green curry paste for 1 to 2 minutes until it smells.
-
2
Main ingredient cooking
Add chicken or tofu and turn briefly in the paste. Add residual coconut milk and makrut lime leaves.
-
3
Simmer vegetables
Add Thai aubergines or zucchini, bamboo sprouts and peppers. Simmer gently for 10 to 12 minutes.
-
4
Flavouring
Balance with fish sauce or soy sauce, palm sugar and lime juice. The sauce should taste creamy and spicy.
-
5
Add basil
Take in Thai basilica at the end and serve the curry with jasmine rice.
Kitchen know-how
Tips for Green Thai Curry
Add basil near the end
Thai basilica loses scent and colour while cooking. Only at the very end undercut.
Control heat
Curry pastes are different sharp. First take less and later season.
Variations
How to adapt this recipe
Add shrimp only in the last minutes so that they remain juicy and do not dry.
Tofu, soy sauce instead of fish sauce and use plenty of vegetables. Thai basilica remains important for the fragrance.
Nutrition per serving
590kcal
28.0 gCarbohydrates
31.0 gProtein
39.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Green Thai Curry
Often too much liquid was added or the curry paste was not roasted. Coconut milk is usually sufficient as a basis.
Green Thai curry paste is typical. The heat varies greatly, therefore prefer to start lower and later season.
Yes, the sauce can be prepared. Thai basil and lime juice can only be freshly added when warming up.
Jasmine rice is classic. It absorbs the coconut sauce well and softens the heat.
Keep cooking