Quick Thai Green Curry
photo by Anonymous
- Ready In:
- 26mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 2 shallots, minced
- 1 inch piece gingerroot, minced
- 1 -2 tablespoon thai green curry paste
- 1 (14 1/2 ounce) can chicken broth
- 2 2 cups cooked beef or 2 cups cooked pork
- 1 (16 ounce) can coconut milk
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1⁄4 teaspoon salt
- 1 cup shredded basil leaves
- lime wedge
directions
- Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
- Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
- Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thai Green Curry is one of my favorite favorite dishes! I love this recipe because it's so versatile and I am a true green curry critic (and addict). I've made this recipe a few times already and I've tweaked to perfection, and now I enjoy making it at home more than eating it at my favorite Thai restaurant. I add 4 cloves of minced garlic to the shallots and ginger; and for the vegetables I skip the bamboo shoots (not a fan) and instead use 1 green bell pepper, an eggplant, and half cup of peas. I also use 3tbsp of curry paste, an additional half can of coconut milk, a bit more water, and about 4 shots of fish sauce. During the simmer phase I threw in a bunch of Thai basil and 2tbsp of cayenne and 6 red thai chillies chopped... gimme some heat! Thanks for posting a recipe that you really can make your own!
see 13 more reviews
Tweaks
-
I've never had green curry to compare, but this is rather tasty. Due to my local shop being crap I had to omit the bamboo shoots and substitute stock cube + water for broth, onions for shallots, and dried basil for fresh. Very tasty and will make again, though a bit pale and watery due to the coconut milk (though it nicely balances the heat of the curry paste). Like others I added lemongrass.
-
This was amazing! I used 1.5 tbsp green curry paste, and used pork. I also added in some green beans and carrots after bringing the broth to a boil -- we did not have bamboo shoots. Finally, I used cilantro instead of basil -- since we just LOVE the cilantro flavour. It was amazing. Everyone had seconds! And this recipe was not at ALL spicy. Will make this again!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin