Recipe of Favorite Authentic and Easy Thai Green Curry

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Before you jump to Authentic and Easy Thai Green Curry recipe, you may want to read this short interesting healthy tips about What Are The Advantages Of Eating Superfoods?.

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Lycopene is definitely an antioxidant found in tomatoes that is why they are also thought to be superfoods. Another superfood is spinach that is rich in iron and also one of the B vitamins called folate. Lutein, a nutrient within spinach is essential for eyeball healthiness as we grow older.

It now appears to be an excellent time to begin ingesting some superfoods to have the healthy benefits of many of the minerals, vitamins and other necessary nutrients they contain.

We hope you got benefit from reading it, now lets go back to authentic and easy thai green curry recipe. You can cook authentic and easy thai green curry using 13 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Authentic and Easy Thai Green Curry:

1. Take 250 grams of Chicken (Breast meat or thigh meat).
2. Prepare 1 of Eggplant.
3. Get 1 of or 2 Bell Peppers (red or yellow).
4. Prepare 1 packages of Shimeji, king oyster, or whatever mushroom you like.
5. Take 1 small of Boiled bamboo shoots.
6. You need 2 tbsp of Green curry paste.
7. Take 1 tbsp of Vegetable oil.
8. You need 100 ml of Coconut milk.
9. You need 300 ml of Coconut Milk + water.
10. Take 2 tbsp of Sugar.
11. You need 1 tbsp of Fish sauce.
12. Provide 1/2 tbsp of Salt.
13. Take 4 of or 5 Basil leaves (optional).

Steps to make Authentic and Easy Thai Green Curry:

1. Cut the eggplant in half lengthwise, then roughly chop into chunks. Cut the bell peppers into thick strips. Break the shimeji mushrooms into small clumps. Cut the chicken into bite-size pieces..
2. Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat..
3. Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry..
4. If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar..
5. When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now..
6. When the vegetables have softened a bit, add the ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes..
7. If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar..
8. Have a taste. It might not be spicy enough depending on the green curry paste you used. If necessary you can add more green curry paste..
9. Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done. The basil is optional, so it's okay if you don't use it..
10. This is also good with prawns or thinly sliced pork. If you use prawns, blanch first..
11. When making Thai rice, it's best to reduce the amount of water a little bit..
12. This green curry is also good over cooked somen noodles..

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