Thai Green Curry

Name: Thai Green Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tailandia
Ingredients: 400ml coconut milk; 2 tbsp green curry paste; 400g chicken; 100g baby spinach; 1 red bell pepper; 2 cloves garlic; 1 piece ginger; Fish sauce; Palm sugar; Thai basil; Jasmine rice

📍 Tailandia

⏱️Prep: 10 min

🔥Cook: 25 min

⏰Total: 35 min

🍽️4 servings

● Difficulty: Easy

Thai green curry is, arguably, the king of Thai dishes. Its unmistakable aroma and herbaceous flavor transport you to the streets of Bangkok in an instant. The paste that characterizes it is a masterful mix of fresh green chilies, lemongrass, galangal, kaffir lime leaves, and Thai basil, which is cooked to perfection with coconut milk, chicken or vegetables, and served over a bed of jasmine rice.

I love how the balance between the spiciness of the green chili and the sweetness of the coconut creates a harmony of flavors that leaves you breathless. It's as if each bite is a small explosion of flavors in your mouth. And that's because, in Thai cuisine, green curry is a dish that has been perfected over centuries, with each generation adding its own touch and passion.

The key to Thai green curry lies in the quality of its ingredients. Fresh green chilies should be spicy enough to make you feel alive, but not so spicy that they burn your mouth. Lemongrass and galangal should be fresh and aromatic, and Thai basil should have that slightly sweet and aniseed flavor that characterizes it. And, of course, coconut milk should be rich and creamy, to balance the spiciness of the chili.

When cooked with chicken, Thai green curry is a dish that fills you with energy and makes you feel like a king. The chicken is cooked to perfection, until it's tender and juicy, and is bathed in the delicious curry sauce. And when cooked with vegetables, it's a dish that makes you feel like you're eating a piece of heaven. The vegetables are cooked al dente, until they're tender but still crunchy, and are bathed in the same delicious curry sauce.

Thai green curry is a dish that will blow your mind. Its combination of flavors and textures is unique and addictive, and will leave you wanting more. So, if you're a lover of Thai food, or just looking for a new and exciting dish to try, Thai green curry is an excellent option. Enjoy!

🛒 Ingredients

4 servings

400ml coconut milk
2 tbsp green curry paste
400g chicken
100g baby spinach
1 red bell pepper
2 cloves garlic
1 piece ginger
Fish sauce
Palm sugar
Thai basil
Jasmine rice

👨‍🍳 Step-by-step instructions

Sauté the green curry paste in coconut oil over medium heat for 2 minutes until fragrant.
Add the coconut milk and stir well. Bring to a gentle simmer.
Add the diced chicken and cook for 8-10 minutes until cooked through.
Add Thai eggplant, red bell pepper, and zucchini in pieces.
Add the fish sauce, palm sugar, and kaffir lime leaves.
Cook for 5 minutes more until the vegetables are tender but not overcooked.
Season with salt and add fresh Thai basil at the last moment.
Serve over jasmine rice with fresh cilantro and chili peppers to taste.

💡 Chef's tip

Sauté the green curry paste in coconut oil for a couple of minutes over medium heat before adding the coconut milk. It's the step that activates all the aromas.

📝 Our take

Thai green curry is the freshest and most floral of the Thai curries: the green paste contains lemongrass, galangal, kaffir lime, and fresh green chilies. The trick is to sauté the paste for a few minutes before adding the coconut milk to activate the aromas. Without this step, it smells like raw grass, not curry.

🍷 Wine & food pairing

Very cold Singha Thai beer or an Alsatian Gewürztraminer. The slight sweetness of the wine calms the spiciness.

Suggested wine: Alsatian Gewürztraminer or Singha Thai beer

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