As some of you may know I have been obsessed with Thai food ever since my trip! No time like the present to do some cooking. I want to add, if this was on my menu at River City Revival House, I’d of named it:

You Can’t Curry Love!

GREEN THAI CURRY

Warning, most of these measurements are not exact! I am cooking at home and never pulled out a single measuring tool. If you have giant basil leaves use 4, if they are all tiny or you just really love Thai basil use 10. If you don’t like spice put only 1 Thai chili instead. You can adjust this according to your tastebuds as it cooks in the pan.

Use whatever vegetables and meat you have on hand. Just adjust when to add them to pan based on how long they take to cook. At the end of the recipe I will post some viable substitutions for those that didn't have a freezer full of kaffir lime leaves ready in case of a pandemic.

TOOLS NEEDED:

A food processor of some sort or mortar and pestle. I am using my magic bullet. A wok / pot that can hold about 2L. Cutting board, knife and spatula.

I served mine with some lemongrass infused sticky rice but use whatever rice you like.

RECIPE YEILDS APPROXIMATELY 1.5 L OF CURRY OR ABOUT 4 LARGE SERVINGS.

FOR THE PASTE:

Thai Basil Leaves: 4 or 5
Kaffir Lime Leaves: 2 or 3
Cilantro Stems: roughly 10
Lemongrass Stalks: 2
Ginger: roughly 3 cm chunk
Garlic: roughly 3 or 4 cloves
Coriander Seeds: roughly 1 tbsp
Thai Chili's: 2 whole
Chinese Chives: roughly 4 stalks
Red Onion: ½
Lime: 1
Water: as needed

Optional; Shrimp Paste: dried shrimp about 1 tbsp

FOR THE CURRY:

Coconut Milk: 2 cans
Stock: 1 cup-ish
Chicken / Fish / Pork / Tofu: 2 cups-ish
Potatoes: 2
Carrots: 2
Red Onion: ½
Zucchini: 1
Green Beans: 15-ish
Sugar Palm: 1 tbsp, more to taste

DIRECTIONS:

Toast all the paste dry ingredients in a wok / pot tossing frequently to toast evenly.
Put the paste into your food processor and blend with the juice of a lime and enough water to get the paste started.
Heat your wok back up and toss in your newly blended curry paste to sauté.
Cut your meat and vegetables into bite sized pieces.
Open two cans of coconut milk and skim the coconut cream off the top. Add it to the curry paste mixture and stir. Cook the paste for a few minutes stirring moderately..
Add your meat and potatoes to the curry cream mixture. Stir and cook for a few minutes before adding the vegetables. I prefer my green beans to have some crunch so i put them in at the last possible minute before serving instead of with my other vegetables.
Add the remaining coconut milk from the cans plus the stock and bring to a simmer.
Cook until the meat is cooked and potatoes and vegetables are fork tender. The curry itself should have thickened and be rich and creamy.
Adjust the seasoning to your taste with a pinch of pepper, salt, chile flakes, lime and sugar. Serve with rice.

SUBSTITUTIONS:

Kaffir lime leaf is delicious and unique but in a pinch you can use a lime and its zest. Just don't boil the lime zest, it will get bitter.
Chinese chives are delicious but if you don't regularly shop somewhere that carries them use green onions. Chinese chives are the slightly garlicky version of them.
I far prefer sugar palm, but only people like Tyson and I have it in their homes. If you don’t have sugar palm, substitute it for brown sugar.

Enjoy!
by Felicia
-xoxo-

BELOW IS THE SONG THAT INSPIRED THE NAME…

by Felicia - Green Thai Curry