Thai green curry Ingredients: For the green curry: - 1 teaspoon of - sugar - 2.5 - ginger or better galangal - 30 g of - fresh coriander (if possible with the roots, keep the stems) - 1 teaspoon of - coriander powder - 1 teaspoon of - cumin - 3 - lemongrass - 3 - shallots (Thai if possible) zest of - lime - 3 pods of- garlic- 4- green chilies- 1 tbsp of- nuoc mam- 1 tsp of- turmeric- 1 tsp of- coconut milk For the rest of the recipe:-2- medium eggplants - 2- red peppers, cut into thin strips - 1 teaspoon of - sugar - 15 g of - fresh coriander (leaves only) - 40 - raw shrimp - 2 cans of - coconut milk - 1 tablespoon of - nuoc mam - 15 g of - basil (Thai if possible).
Utensils： 1 Garlic press garlic press- 1 Kitchen knives- 1 Blender 1 kitchen scales- 1 dish-
Total time:
1h05
Preparation:
40 min -
Cooking:
25 min
Phase 1
For the green curry:
Phase 2
Remove the first layer of lemongrass if it is a little hard and cut itin rounds.
Phase 3
Peel and roughly chop the other ingredients then mix them until you obtain a fairly fine mixture, add a little coconut milk if necessary.
Phase 4
For the dish:
Phase 5
Boil a can of coconut milk for 10 min.
Phase 6
Meanwhile, peel the eggplants into cubes of approximately 2cm.
Phase 7
Then, add 2 tablespoons of green curry and cook for another 2 minutes.
Phase 8
Add eggplant, nuoc-nam, sugar, the 2nd can of coconut milk plus its volume of water, 3 to 4 tablespoons of green curry and boil over low heat for 10 min.
Phase 9
Then add the shrimp and peppers.
Phase 10
Cook gently for more or less 3-5 minutes over low heat until the shrimp are pink (do not cook any longer, otherwise the shrimp will become hard and tasteless).
Phase 11
Turn off and add theCilantro and basil, roughly chopped.
Phase 12
Serve immediately with basmati or Thai rice.
Utensils： 1 Garlic press garlic press- 1 Kitchen knives- 1 Blender 1 kitchen scales- 1 dish-
Total time:
1h05
Preparation:
40 min -
Cooking:
25 min
Phase 1
For the green curry:
Phase 2
Remove the first layer of lemongrass if it is a little hard and cut itin rounds.
Phase 3
Peel and roughly chop the other ingredients then mix them until you obtain a fairly fine mixture, add a little coconut milk if necessary.
Phase 4
For the dish:
Phase 5
Boil a can of coconut milk for 10 min.
Phase 6
Meanwhile, peel the eggplants into cubes of approximately 2cm.
Phase 7
Then, add 2 tablespoons of green curry and cook for another 2 minutes.
Phase 8
Add eggplant, nuoc-nam, sugar, the 2nd can of coconut milk plus its volume of water, 3 to 4 tablespoons of green curry and boil over low heat for 10 min.
Phase 9
Then add the shrimp and peppers.
Phase 10
Cook gently for more or less 3-5 minutes over low heat until the shrimp are pink (do not cook any longer, otherwise the shrimp will become hard and tasteless).
Phase 11
Turn off and add theCilantro and basil, roughly chopped.
Phase 12
Serve immediately with basmati or Thai rice.