Coconut Green Curry Sauce Recipes

THAI GREEN CURRY

Thai Green Curry image

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Provided by Nagi

Categories Mains

Time 35m

Number Of Ingredients 21

Ingredients

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps:

Heat oil in a heavy based skillet or pot over medium high heat.
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
Add chicken broth and coconut milk, mix to dissolve paste.
Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
Add kaffir lime leaves. Mix then bring to simmer.
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
Add eggplants, cook 5 minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
Serve curry over jasmine rice with garnishes of choice.

Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

COCONUT CURRY SAUCE

Coconut Curry Sauce image

This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.

Provided by lazyme

Categories Curries

Time 35m

Yield 2 cu

Number Of Ingredients 7

Ingredients

1/2 cup mirin
1/4 cup lemongrass, chopped
1 tablespoon ginger, chopped
1/4 cup dry white wine
2 cups whipping cream
3/4 cup unsweetened coconut milk
2 teaspoons green curry paste (Thai) or 2 teaspoons red curry paste (Thai)

Steps:

Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
Add wine and boil until reduced to 1/4 cup, about 6 minutes.
Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).

COCONUT GREEN CURRY SAUCE

Coconut Green Curry Sauce image

Categories Dairy Ginger Coconut Lemongrass Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

a 1-inch piece fresh gingerroot
1 stalk fresh lemongrass*
1/2 cup mirin*
1/4 cup dry white wine
3/4 cup well-stirred canned unsweetened coconut milk*
2 cups heavy cream
2 teaspoons Thai green curry paste*
*available at Asian markets and some specialty foods shops and by mail order from Uwajimaya,tel. (800) 889-1928.

Steps:

Peel gingerroot and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin. Boil mixture until mirin is reduced to about 3 tablespoons. Add white wine and boil until liquid is reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly. Pour sauce through a fine sieve into a bowl and stir in curry paste. Season sauce with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving.

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