Thai Green Curry With Thai Birds Eye Chili – Chili Craze

Name: Thai Green Curry With Thai Birds Eye Chili – Chili Craze
Ingredients: For the Green Curry Paste:; 2-3 thai bird’s eye chilis (adjust to taste, remove seeds for milder heat); 2-3 cloves garlic, peeled; 1 lemongrass stalk, sliced (white part only); 1 thumb-sized piece of galangal or ginger, peeled and chopped; 2 shallots, peeled and chopped; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon shrimp paste (or substitute fish sauce for a vegetarian version); Zest from 1 lime; 2-3 fresh kaffir lime leaves, chopped (or use dried leaves); 1 small bunch of fresh cilantro, stems and leaves separated; Salt, to taste; For the Curry:; 1 can (14 oz/400 ml) coconut milk; 1-2 tablespoons vegetable oil; 2-3 tablespoons green curry paste (adjust to your spice preference); 1 pound (450g) boneless chicken, tofu, or your choice of protein, thinly sliced; 1 cup mixed vegetables (bell peppers, bamboo shoots, Thai eggplants, etc.); 1-2 tablespoons fish sauce (adjust to taste, or use soy sauce for a vegetarian version); 1 tablespoon palm sugar or brown sugar; Fresh Thai basil leaves (or regular basil as a substitute); Cooked jasmine rice, for serving

chilicraze.com

Indulge in the vibrant flavors of Thai Green Curry with this easy recipe. Make a fragrant and spicy green curry paste from scratch with thai bird's eye chili, aromatic dish featuring your choice of...

View full recipe on chilicraze.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chilicraze.com.

Share this recipe:

Ingredients

For the Green Curry Paste:
2-3 thai bird’s eye chilis (adjust to taste, remove seeds for milder heat)
2-3 cloves garlic, peeled
1 lemongrass stalk, sliced (white part only)
1 thumb-sized piece of galangal or ginger, peeled and chopped
2 shallots, peeled and chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon shrimp paste (or substitute fish sauce for a vegetarian version)
Zest from 1 lime
2-3 fresh kaffir lime leaves, chopped (or use dried leaves)
1 small bunch of fresh cilantro, stems and leaves separated
Salt, to taste
For the Curry:
1 can (14 oz/400 ml) coconut milk
1-2 tablespoons vegetable oil
2-3 tablespoons green curry paste (adjust to your spice preference)
1 pound (450g) boneless chicken, tofu, or your choice of protein, thinly sliced
1 cup mixed vegetables (bell peppers, bamboo shoots, Thai eggplants, etc.)
1-2 tablespoons fish sauce (adjust to taste, or use soy sauce for a vegetarian version)
1 tablespoon palm sugar or brown sugar
Fresh Thai basil leaves (or regular basil as a substitute)
Cooked jasmine rice, for serving