RCI-SP.005.0256.002
Thai Green Curry
(Khaeng Keaw Wan)
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- Veggies - I suggest bok choy1 uniteggplant, carrots, celery... anything you have on hand
- Protein: Chicken breasts or if you are a plant muncher - tofu1 unit
- Carb: Rice or pasta or udon... again1 unitwhatever you have
- Sauce: Thai green curry paste (buy at most super markets for under a buck) and coconut milk1 unit
Method
1
Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant and the oil begins to separate.
2 minutes
2
Pour in half of the coconut milk and stir to combine with the curry paste. Cook, stirring frequently, until the mixture thickens slightly and the oil rises to the surface.
4 minutes
3
Add the skinless protein of choice to the wok and cook, turning occasionally, until sealed on all sides and coated in the curry base.
3 minutes
4
Pour in the remaining coconut milk and add the kaffir lime leaves, tearing them slightly to release their aroma. Stir everything together to combine.
2 minutes
5
Reduce the heat to medium-low and simmer the curry, stirring occasionally, until the protein is fully cooked through and the sauce has thickened to your desired consistency.
12 minutes
6
Taste the curry and adjust the seasoning as needed. Squeeze in fresh lime juice to brighten the flavors and balance the richness of the coconut milk.
1 minutes
7
Remove the kaffir lime leaves before serving. Ladle the green curry into bowls and serve immediately alongside steamed jasmine rice.