thai kitchen greencurry paste
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about greencurry
Green curry is a central Thai variety of curry.
Etymology of thai kitchen greencurry paste
The name “green” curry derives from the color of the dish, which comes from green chillies. The “sweet” in the Thai name (wan means ‘sweet’) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”.
Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries. Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926.
Ingredients of thai kitchen greencurry paste
Apart from a main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, basil leaves or other green or whitish vegetables and even fruit are often included.
The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt.
Cooking method for thai kitchen greencurry paste
The paste is fried in split coconut cream until the oil is expressed to release the aromas in the paste. Once the curry paste is
cooked, more coconut milk and the remaining ingredients are added along with a pinch of palm sugar and fish sauce. Finally, as garnishes, Thai basil, fresh kaffir lime leaves, sliced phrik chi faa (common name means “sky-pointing chilies” which refers to large mild chilies such as Cayenne pepper) are often used. For a more robust green curry, such as with seafood, julienned krachai (fingerroot/wild ginger/Chinese keys), white turmeric, and holy basil can be used as garnishes.
how to serve thai kitchen greencurry paste?
Green curry is typically
eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish.
vegetarian thai kitchen greencurry paste recipe
The healing powers of this vegetarian Thai kitchen greencurry paste
Not only is this Thai green curry recipe delicious, but it’s also chock full of anti-inflammatory ingredients making it perfect for winter and cold season.
Garlic: Studies have actually found garlic to be effective against fighting colds. It also has been known to fight infections naturally. I actually eat a clove raw when I feel sick. Tony thinks it’s weird because he’s the one who has to kiss me.
Ginger:A true tummy tamer aka really good for when you have an upset stomach. Put it in your smoothie or put it in this curry.
Lemongrass: The leaves of this plant are often used to make medicine. Its oil is often
used in aromatherapy too. Check out how else lemongrass is commonly used here. I love the flavor it gives this curry and I promise you will too. Of course, you can always leave it out if it’s unavailable to you or if you don’t like it.
Turmeric: Super trendy for the past few years, but always delicious and a known anti-inflammatory spice. I love the brightness it adds to this dish. I recommend using fresh turmeric.
Thai kitchen GreenCurry Paste: You can get this at most grocery stores, but if they don’t have it — you can order it from Amazon.
What you’ll need to make vegetarian Thai kitchen greencurry paste?
Besides being vegan and gluten free, this comforting Thai green curry is filled with the most delicious flavor combination I think I’ve ever tasted. I could proclaim my love for it over and over again, and if you trust me for recipes, then you know you need to make it too. Here’s what you’ll need to make it:
Herbs and spices: the key to this green curry recipe is all of those flavorful herbs & spices that I mentioned above. You’ll need garlic, lemongrass, ginger, fresh basil, cilantro, thai kitchen greencurry paste and turmeric.
Veggies: this recipe is packed with wonderful veggies like red bell pepper, carrots, green onion & peas.
Protein: we’re keeping this Thai green curry vegan & vegetarian by using chickpeas!
For the broth: you’ll simmer all of those veggies and spices in lite coconut milk, vegetarian broth and a little soy sauce.
For the rice: don’t forget that coconut infused rice! You’ll just need a bit of coconut oil and short grain brown rice.
Customize this vegetarian thai kitchen greencurry paste recipe
Good news: this Thai kitchen greencurry paste recipe is super easy to customize with ingredients you have on-hand! Here are suggestions and swaps I can recommend:
No lemongrass? No problem. This dish will still be delicious without it.
Swap your protein. This curry would be amazing with tofu, and if you’re not following a plant-based diet feel free to try chicken or shrimp!
Mix up your veggies. Feel free to change up the veggies with what you have on-hand. Broccoli, mushrooms and even some spinach would be perfect.
Add a little umami. Deepen the flavor of this Thai green curry with some peanut butter (yes, peanut butter!) or fish sauce.
Change your grain. This would be delicious
served with quinoa, cauliflower rice or even rice noodles!
Kick up the heat. If you like spicy flavors feel free to add in some sriracha, red chili paste or your fav hot sauce.
Storing & freezing tips for vegetarian thai kitchen greencurry paste
In the refrigerator
To store: store this Thai green curry in the refrigerator for up to 4 days in an airtight container.
To reheat: simply reheat the curry in the microwave or on the stovetop until heated through.
In the freezer
To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
To reheat: thaw the Thai green curry in the refrigerator. While the curry is thawing, feel free to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
So what are you waiting for? It’s time to make this fabulous dish. I love to do it for meal prep and cook everything up on a Sunday for myself, then divide into containers. I’ve also included an easy recipe for a delicious toasted coconut brown rice that I think pairs well with the curry.
healing lemongrass chickpea with vegetarian thai kitchen greencurry paste
Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian thai kitchen greencurry paste is the ultimate bowl of healthy comfort food to eat when you’re feeling under the weather and is delicious with coconut infused brown rice!
Ingredients for healing lemongrass chickpea with vegetarian thai kitchen greencurry paste
For the brown rice:
1 teaspoon coconut oil
1 cup uncooked short grain brown rice
For the Thai kitchen greencurry paste:
2 teaspoons olive oil or coconut oil
3 cloves garlic, minced
3/4 cup diced green onion
2 stalks lemongrass, tender white inner bulb only, minced
1 heaping cup diced carrots (about 3 large carrots)
1 tablespoon freshly minced ginger
3 tablespoons finely diced fresh basil
2 tablespoons green curry paste
1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
1 (15 oounce) can lite coconut milk
1/2 cup vegetarian broth (or water)
1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon gluten free soy sauce (or coconut aminos)
1 lime, juiced
1/2 teaspoon salt, plus more to taste
1 red bell pepper, thinly sliced
1 cup frozen peas
To garnish: Cilantro, green onion & hot sauce
Instructions of making healing lemongrass chickpea with vegetarian thai kitchen greencurry paste
Recipe Notes
You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.
If you’d like more protein in this dish, add another can of chickpeas, or if you aren’t vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.
To freeze:
be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
To reheat:
thaw the curry in the refrigerator. While the curry is thawing, feel free to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
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