astrolab
VIP Member (Resident chef)
The green curry Thaiis a delicious dish thai, composed of beef and vegetables that are cooked in a tasty coconut milk flavored with green curry . The thai curry dishes are based on different pastes of curry (green, yellow, or red), which are diluted in coconut milk and water, and enriched with vegetables and meat, fish or tofu .
You can buy the curry paste green ready in ethnic shops or supermarkets more supplied, or prepare it at home by following my recipe. Some of the ingredients of traditional Thai cuisine are very difficult to find.. (leaves of Kaffir Lime, fish sauce Thai), for this I have tried to indicate alternatives to replace them.
Serve 4/6
Ingredients for the curry paste green:
Garlic ,2 cloves
coriander Seeds 1 teaspoon
cumin Seeds 1 teaspoon
Lemongrass (citronella), 2 stalks
Lime (kaffir lime), 3 leaves
optional Chili (hot greens , 6)
salt 1 teaspoon
1 scallion
Ginger 4 cm root
Ingredients for the green curry Thai:
water 300 ml
1 garlic clove
beef rump, 400 gr (or chicken or shrimp)
Onions 1 fresh
cilantro, 1
sprig green beans, 150 gr
coconut milk, 600 gr
Aubergines 1 long
sunflower oil, 2 tablespoons
chili red, 1
soy sauce (or fish Thai), 2 tablespoons
ginger 3 cm of root
Sugar 1 teaspoon
Method:
To prepare the green curry Thai start getting the curry paste Thai green, if you don't see in the shops of ethnic products you can prepare it at home.
Thinly sliced chiles deprived of those pesky internal , chopped garlic and shallot, roasted in a toast the coriander seeds and cumin seeds for a few minutes,
Chop the lemongrass (if you can't findit grated zest of two lime) and ginger previously peeled.
Softened in warm water the leaves of kaffir lime dried (you can omit this ingredient if you can't find) .
Place the coriander and cumin seeds in a mortar and squeeze it with the pestle , then add all other ingredients and 1 teaspoon of salt, through beating,yo obtain a slurry,
(you can do this also to the mixer).
Put aside the curry paste Thai green. Peel the onion, and slice it, washed the eggplant and slices about 1 cm in thickness , private green beans of the ends and cut them in half.
Cut the beef into slices rather thin. Chop the ginger root (peeled) and the clove of garlic, expound it in a wok with sunflower oil and when it is hot put the beef and brown well on all sides. Then remove from the wok and keep warm.
Then add in the same wok the curry paste green previously prepared (if you buy ready-made juice 3 heaping tablespoons), brown for a few seconds and add the coconut milk and
water, When the coconut milk start boil add vegetables . Incorporated then the soy sauce (or the sauce Thai fish) and sugar .
When the vegetables are soft add the beef and heat it for a few minutes . At last add a red chili sliced and fresh coriander leaves. Curry Thai must be very runny and then it is the ideal to serve with jasmine rice boiled or pilaf , Its taste must have a balance between the sweetness of coconut milk and sugar, salty of the soy sauce and the freshness of ginger and lemongrass; if one of the flavors should excessively prevail ,adjust it by adding additional soy sauce, sugar or lime zest.
My suggestion:
You can make this recipe using chicken or shrimp instead of beef. In the case of the fried chicken, enter directly the pieces of chicken in coconut milk after the vegetables. In the case of shrimp add them 5 minutes before the end of the cooking, you shall boil in short time!
You can buy the curry paste green ready in ethnic shops or supermarkets more supplied, or prepare it at home by following my recipe. Some of the ingredients of traditional Thai cuisine are very difficult to find.. (leaves of Kaffir Lime, fish sauce Thai), for this I have tried to indicate alternatives to replace them.
Serve 4/6
Ingredients for the curry paste green:
Garlic ,2 cloves
coriander Seeds 1 teaspoon
cumin Seeds 1 teaspoon
Lemongrass (citronella), 2 stalks
Lime (kaffir lime), 3 leaves
optional Chili (hot greens , 6)
salt 1 teaspoon
1 scallion
Ginger 4 cm root
Ingredients for the green curry Thai:
water 300 ml
1 garlic clove
beef rump, 400 gr (or chicken or shrimp)
Onions 1 fresh
cilantro, 1
sprig green beans, 150 gr
coconut milk, 600 gr
Aubergines 1 long
sunflower oil, 2 tablespoons
chili red, 1
soy sauce (or fish Thai), 2 tablespoons
ginger 3 cm of root
Sugar 1 teaspoon
Method:
To prepare the green curry Thai start getting the curry paste Thai green, if you don't see in the shops of ethnic products you can prepare it at home.
Thinly sliced chiles deprived of those pesky internal , chopped garlic and shallot, roasted in a toast the coriander seeds and cumin seeds for a few minutes,
Chop the lemongrass (if you can't findit grated zest of two lime) and ginger previously peeled.
Softened in warm water the leaves of kaffir lime dried (you can omit this ingredient if you can't find) .
Place the coriander and cumin seeds in a mortar and squeeze it with the pestle , then add all other ingredients and 1 teaspoon of salt, through beating,yo obtain a slurry,
(you can do this also to the mixer).
Put aside the curry paste Thai green. Peel the onion, and slice it, washed the eggplant and slices about 1 cm in thickness , private green beans of the ends and cut them in half.
Cut the beef into slices rather thin. Chop the ginger root (peeled) and the clove of garlic, expound it in a wok with sunflower oil and when it is hot put the beef and brown well on all sides. Then remove from the wok and keep warm.
Then add in the same wok the curry paste green previously prepared (if you buy ready-made juice 3 heaping tablespoons), brown for a few seconds and add the coconut milk and
water, When the coconut milk start boil add vegetables . Incorporated then the soy sauce (or the sauce Thai fish) and sugar .
When the vegetables are soft add the beef and heat it for a few minutes . At last add a red chili sliced and fresh coriander leaves. Curry Thai must be very runny and then it is the ideal to serve with jasmine rice boiled or pilaf , Its taste must have a balance between the sweetness of coconut milk and sugar, salty of the soy sauce and the freshness of ginger and lemongrass; if one of the flavors should excessively prevail ,adjust it by adding additional soy sauce, sugar or lime zest.
My suggestion:
You can make this recipe using chicken or shrimp instead of beef. In the case of the fried chicken, enter directly the pieces of chicken in coconut milk after the vegetables. In the case of shrimp add them 5 minutes before the end of the cooking, you shall boil in short time!
