We enjoyed our intense green curry for today lunch. The dish has a strong flavor because I added some extra herbs to the instant curry paste from the store. Also the texture of this green curry is little bit thicker than the normal green curry and so it's more intense (less soup, more taste). So if you are a curry lover, don't miss this recipe! 🍛
This recipe is vegetarian, However, you can use pork or chicken instead of mushrooms, if you want.
To make this green curry I will divide these instructions into 2 parts. The first part is showing how to easily spice up the curry paste. the second part is how to make the curry. So if you don't want to put more flavor in your curry paste, just simply skip to the second part.
❅FIRST PART❅
For enhancing the intense taste of the instant curry paste, I crushed 1/4 cup of lemongrass, 1/4 cup of finger root and about 10 basil leaves with a pestle and mortar.
And when all the ingredients are blended as below, mix in 2 tablespoons of green curry paste until everything's combined well.
Put the spiced curry paste in a little bowl and set aside. By the way, your curry paste will look more or less like this.
❅SECOND PART❅
Now we will start making our delicious Green Curry. Let's have a look at the ingredients needed below.
- 1 tablespoon vegetable oil
- 2 tablespoon Green curry paste from part 1
- 1 1/2 cup of coconut milk
- 1/2 cup of water
- 1/2 cup chopped carrots
- 1 cup of chopped winter melons(white gourd)
- 1/2 cup of chopped onions
- 1 cup chopped Thai eggplants
- 1/2 cup of chopped mushrooms
- 5-6 kaffir lime leaves
- 1 thinly sliced red pepper
- A cup of sweet basil leaves
- 2 teaspoons mushroom sauce
- 1 1/2 teaspoon coconut sugar
- 1/3 teaspoon salt
If you don't have some of these vegetables, feel free to use any you may have or prefer.
Directions:
- In a saucepan, warm vegetable oil with low heat. Stir fried green chili paste for about 3 minutes or when it smells.
- Then stir in 1/2 cup of coconut milk until an oil comes out from the coconut milk.
- Add mushrooms and winter melon(white gourd) and stir for 2 minutes.
- Add water and the rest of coconut milk, stir and wait until it's boiled.
- Mix in carrots, onions, Thai eggplants, and kaffir lime leaves. Then add coconut sugar, mushroom sauce, and salt. stir and close the lid for about 3-5 minutes or until the onion and the winter melon(white gourd) are transparent.
- Turn off the heat and add red pepper and sweet basil. Serve with steamed rice.
And we are done!
Never stop eating ❤ 🎔 ❤ 🎔
If you like Thai food, make sure you visit my previous posts ➸ Vegetable in Coconut Soup ➸ Thai Old Style Fried Rice ➸Pickled Bamboo Shoots in Yellow Curry
Wikawee 🙋
