Aug
09
One pot wonder: Green Curry
This is probably one of my absolute favorite meals, and I know I use the word favorite a little too generously but really I’m kind of surprised as to why I haven’t shared this recipe yet. It’s thai food but don’t let that intimidate you, as it’s also one of the easiest things to make. When I say easy I mean Rachel Ray Easy. I am not from Thailand so I’m sure that this recipe isn’t 100% authentic but it’s pretty close (I think..) and it’s one of those one-pot meals where all you have to do is ..well….chop and drop…If you’re looking to put together a super quick, exotic meal for a casual, effortless dinner party, this is it. Feel free to leave any suggestions if you’re an expert at this stuff.
First time I tried this was at Penang with my mother in middle school…Penang is a thai restaurant in Soho..the restaurant may be closed now. Anyway I was pretty annoyed when my mom ordered it for me because it’s not one of those generic, kid friendly thai dishes..like Pad Thai…There was a learning curve for me at least, some time needed to develop an acquired taste for it..Now I’m obsessed and make it very often.
The base ingredient here is Green Curry…the curry itself is already quite spicy and tangy, and the flavor is very unique…
The other base ingredient is Coconut Milk.
Green beans, eggplant, basil, chicken, and bamboo shoots will be the protein and veggie component..If you really want to be authentic you should get Thai Basil. If not just use regular. You can also add shrimp, squid, fish..I tried this with beef though and thought it was horrible. So I suggest you stay away from that. There are also other flavoring elements, I like to add fish sauce, a tablespoon or two of sugar…and extra coconut milk.
The coconut milk is my favorite part of this recipe, since the green curry is very spicy and tangy the milk rounds out the flavor nicely.
I start by adding the green beans and chicken first, then eggplant (I don’t like these too soggy, but it really depends on your preference, put it in earlier if you like soggy eggplants, I prefer them a little undercooked.) Basil should go in last, I don’t even chop it because you’re really just adding it to perfume the dish. Not as a garnish or anything.
To serve, just place the pot you cooked the curry in directly onto a burner so that it will stay warm. Wine and whiskey for libation. Whiskey for the impatient folk. Four simple square plates and spoons. That’s it really. Oh yea we shouldn’t forget the cock sauce.
There’s some oil in the curry, I like to add basil oil at the end. Just serve it directly on a bed of rice, if you’ve never had this, try it now. All the ingredients are easy to find. You will not regret it. I’ve already had it 4 times since last week.
FAZHION!!!!!!!!!!!!!!!
One of my absolute favorite things to eat. I could eat it everyday!
I like green curry but my all time favorite is red. Although curry in general is good.
Ypur food styling is so awesome – it’s ridiculous!
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I would say curry paste brand makes a huge difference. I grew up in Hawaii and the Asian markets had a wide variety. Here in Oregon . . . not so much. Sometimes it can be hard to find something with the right flavor – don’t be afraid to experiment!
amazing!
xx
Meelena
Loving the curry AND those boots!
One of my favorite quick easy meals in college! So delicious and warm, especially on a cold winter night. But not so much in the summer though… Haha.
That looks amazing! I don’t get to eat curry very often unfortunately D:
Just a little aside – I’ve never used the coconut milk shown in this post. I usually get the ones from the asian grocery stores that come in the indestructible tin cans. It’s interesting because different coconut milk brands have different amounts of water added. For curry, it is generally good to use a thick milk. You can check to see how watery it is by just looking at the caloric content. 1 serving size should be like 100 cals or more for good coconut milk.
i have always looove thai food!!! and when you mention Penang, my heart skipped a beat, cos there’s where i am staying now! it’s one of the state in Malaysia
))
and my favourite thai dish is tom yam! spicy sourish and sweetish!
Definitely saving this link for future reference. I love that it’s a recipe that doesn’t require a ton of ingredients and it’s also relatively easy to make. It’s perfect for someone like me who loves food but doesn’t like to cook that much. I will have to try this out soon.
thai is to australia what mexican is to USA
in sydney the best thai restaurant is http://www.spiceiam.com/spice-i-am-darlinghurst
they use thai eggplant, which is smaller and rounder than regular eggplant. really delicious in a curry. also, palm sugar is more authentic than white sugar.
though i usually look forward to your food posts, i found this one to be disappointing and far from authentic (the dish that is). i still really appreciate how your photographs are styled though. looking forward to the next one.
Oh, here we go again. So, your expectations weren’t met? Boo hoo.
FYI Chang, nobody really cares what you think, and if you’re so disappointed you really could have closed out the screen without leaving such a comment on someone elses blog.
You only ever comment to bitch at other people whose criticism you don’t agree with. Take a bit of your own advice.
I don’t understand why you are so defensive. The contents of my comment shows no blatant personal attacks to Luxirare or her talents.
I’ve been a reader since the blog started, so I am entitled to an opinion(just like anyone else, reader or not). There are times when I feel excited and inspired after reading Luxirare’s blog posts, and this time I felt disappointed. This is the comment section after all.
I am still a fan and I don’t think I have to explain myself to you anymore.
Woops, this was meant for TJ. Apologies to you Melissa D.
I’m sure she understood that the comment was meant for me. I just do NOT understand the need to come on to a personal blog and state how disappointed you were. Who cares? This author does something exceptional here, and it’s like, ‘who the fuck are you to criticize?’.
TJ,
I see that in your past comments when you realize that you have nothing important to say, you tend to just tell other readers to “fuck off” or call them names. And really, “who the fuck are you to criticize” anyone else’s comment.
No one within these comments showed any hostile tone except for you. Really unfortunate that you’re using this comment section to bully other loyal readers, who like you appreciate Luxirare’s talents too.
So really, like Melissa D said, take a bit of your own advice.
i agree with what you’ve been saying, chang. comments do not always have to be positive. in fact, a little constructive criticism can go a long way for a blogger. readers should be able to post their honest opinions, positive or negative, while still being respectful, which your initial comment was. it’s not *wrong* to post something negative.
First time I’ve ever seen fresh / whole bamboo shoots, only worked out what they were by your ingredients list, then googled more images in wonder! We only get the tinned sliced stuff here…
Whole bamboo shoots are delicious! Sorry you don’t get them where you’re at, but if you get a chance, definitely try them! They’re great in a number of dishes.
THOSE. BOOTS.
Where are they from? I’m drooling all over my keyboard… You footwear makes me salivate like my friend’s Saint Bernard.
Green curry is my favourite! I really enjoy the fresh & tangy taste ♥
I usually skip the eggplant and use zucchini instead, eggplant is one of the few veggies I can’t seem to get used to…
The sriracha is really unnecessary.
Try adding palm sugar. Gives it an extra nice fragrance. 
Mmmmmm, Thai Green curry, yum.
I make up big batches of the paste and freeze it in ice cube trays, another favourite to make is a laksa paste.
I love cooking Thai food! As an earlier comment says, Thai food is very very common in Australia, so authentic ingredients are pretty easy to find. I use palm sugar and kaffir lime leaves and if I’m feeling decadent coconut cream as well as coconut milk. I usually pop in red capsicum (peppers) and carrot as well for the colour. YUM. If you have leftovers and you’re sick of rice, I highly suggest making a green curry pie!
I am insanely in love with Thai green curry as well as with your boots
xoxoxo
*w*o*w* Food never looked so stylish!
love this sadomasochism boots!
all I need to know is
WHERE DO I GET THOSE BOOTS?!!?
Really surprised you used a store-bought paste for this. Homemade paste will make your green curry dish – and it’s not difficult to make at all, so long as you have a food processor. I use Jamie Oliver’s green curry paste recipe and it is absolutely luscious.
Non non, alla serious thai cooks say if you can’t find ALL ingredients required FRESH, then you better buy a good thai paste.
You can check on the links I give below.
Penang is actually a Malaysian restaurant, not Thai… although like most Southeast Asian restaurants in the area it does serve food from other Southeast Asian regions
I never knew basil oil existed, but now I feel like making my own.
Yup, it’s named after a state in North Peninsular Malaysia.
Love those boots too!!
I assume they’re from a ‘dancewear’ type store.
If I hadn’t sworn off buying things (except food, toothpaste and TP type things), I’d get them. Sigh.
How can a finagle logic to make an exception? lol.
I’m obsessed with curries…can’t wait to try this!
Good recipe for a start, and one that can suite someone in a small town with no access to a large asian supermarket, but as a tai curry maniac, i would like to make some improving suggestions regarding the ingredients. they won’t change teh recipe but really change the taste, if you can find them it is worth the go :
thai egglants, they are really different, can’t be frozen
you may also add kaffir lime leaves in the middle of the recipe, available in the frozen section of asian food supermarkets, the add this unique thai aroma, you can also use them in thai soups
http://www.thaitable.com/thai/ingredient/kaffir-lime-leaves
thai basil : can be frozen if you cut the leaves, suitable for cooked dish
For beef you can try the same recipe but with red curry paste
And for further info on thai cooking my two online thai cooking authorities
http://shesimmers.com/
http://shesimmers.com/2010/06/easy-thai-green-curry-recipe-interview.html
http://thaifoodandtravel.com/
Totally agree on the Thai eggplant. Those will not go soggy on you as quick as normal eggplants do when cooking. And you can eat them raw and they’re great with a little spicy peanut sauce.