• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Thai Green Curry Recipe Video

  • 4servings
  • 40minutes

Add to MenuAdd to Calendar

Source: www.ifood.tvReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chicken 1 Pound , ut into bite size pieces

  2. Coconut milk 1 Can (10 oz)

  3. Green curry paste 50 Gram

  4. Thai eggplants/Regular eggplant 6 Medium , cut into bite size pieces

  5. Carrot 1 Medium , cut into bite size pieces

  6. Yellow onion 1 Medium , diced

  7. Garlic 4 Clove (20 gm) , minced

  8. Thai chili peppers 3 Medium , cut into pieces

  9. Lotus roots/Bamboo shoots 2 Medium , sliced

  10. Basil leaves 12 Bunch (50 gm)

  11. Deep fried tofu puffs 1 Packet , sliced

  12. 12 Teaspoon ,

  13. Sugar/Agave nectar 1 Tablespoon (Optional)

  14. Oil 2 Tablespoon (For frying)

Instructions Jump to Ingredients ↑

  1. Directions MAKING 1. Take a pan and heat with some oil on medium heat and saute the onions. Add the green curry paste (approx over 3 tablespoons) and the can of coconut milk. Stir until the paste is fully dissolved and simmer.

  2. Add the chicken, the Thai chilies and the carrots. Cover the pot and cook for 20 minutes.

  3. After 20 minutes add the cut up eggplant and the other ingredients such as the tofu puffs and bamboo shoots or lotus roots and let it simmer until tender.

  4. Once done taste the broth and if it is too spicy add a little bit of sugar or agave nectar to balance it out.

  5. SERVING 5. Serve warm.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback