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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 Precisely Why Are Apples So Good For Your Health.
On TV plus in magazines absolutely everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? This is something that many people live by and they also make sure their children are eating at least one apple a day. This thought is known all over the world and men and women just take it as fact without knowing if this is actually true. In this post we are going to be taking a look at apples to see if they really are a food that will help to keep you healthy.
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And now you understand why individuals tell you that you need to eat an apple every day. The one thing you should understand is that we only mentioned some of the benefits of eating apples. Every one of the benefits would take us to much time to include in this post, nevertheless the information is out there. When you go shopping again, don’t forget to pick up some apples, their in the produce section. You will see that your overall health may tremendously be benefited by consuming apples.
We hope you got insight from reading it, now let’s 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 do that.
The ingredients needed to make Authentic and Easy Thai Green Curry:
- Provide 250 grams Chicken (Breast meat or thigh meat)
- Prepare 1 Eggplant
- Prepare 1 or 2 Bell Peppers (red or yellow)
- Get 1 packages Shimeji, king oyster, or whatever mushroom you like
- Take 1 small Boiled bamboo shoots
- Use 2 tbsp Green curry paste
- You need 1 tbsp Vegetable oil
- Get 100 ml Coconut milk
- You need 300 ml Coconut Milk + water
- Prepare 2 tbsp ★Sugar
- Prepare 1 tbsp ★ Fish sauce
- Take 1/2 tbsp ★Salt
- You need 4 or 5 Basil leaves (optional)
Instructions to make Authentic and Easy Thai Green Curry:
- 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.
- Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
- Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
- 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.
- When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
- When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
- 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.
- 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.
- 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.
- This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
- When making Thai rice, it's best to reduce the amount of water a little bit.
- This green curry is also good over cooked somen noodles.
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