Thai Green Curry: Difference between revisions
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(Created page with " Things that make a good Thai Green Curry: ;Green Curry paste : Of course, two table spoons ; Coconut Milk : 1 can at least. : 2 if you like extra sauce or are making a bigg...") |
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Things that make a good Thai Green Curry: | Things that make a good Thai Green Curry: | ||
;Green Curry paste | ; Green Curry paste | ||
: Of course, two table spoons | : Of course, two table spoons | ||
Line 8: | Line 8: | ||
: 1 can at least. | : 1 can at least. | ||
: 2 if you like extra sauce or are making a bigger batch, or just like it really creamy. | : 2 if you like extra sauce or are making a bigger batch, or just like it really creamy. | ||
: Full fat. | |||
; Kafir Leaves | ; Kafir Leaves | ||
: I | : I freeze them because I can't use a bag of leaves in the time it takes for them to go bad. | ||
; Lemon Grass | ; Lemon Grass | ||
Line 16: | Line 17: | ||
; Fish Sauce | ; Fish Sauce | ||
: 1 or 2 | : 1 or 2 tablespoons. | ||
; Salt | ; Salt | ||
Line 22: | Line 23: | ||
; Sugar | ; Sugar | ||
: One heaping tablespoon. | : One heaping tablespoon. Ideally brown. | ||
Optionally Thai Eggplant. | |||
From there you can choose bunch of different things for protein and or bulk: | From there you can choose bunch of different things for protein and/or bulk: | ||
Proteins: | Proteins: | ||
* Tofu yes, paneer no, paneer melts. | * Tofu yes, paneer no, paneer melts. | ||
* chicken , beef, pork are fine. | * chicken, beef, pork, or shrimp are fine. | ||
Veggies: | Veggies: | ||
Line 39: | Line 40: | ||
* Onion, red or coking, not sweet. | * Onion, red or coking, not sweet. | ||
* Mushroom cut into quarters | * Mushroom cut into quarters | ||
* Eggplant non-thai | * Eggplant ( non-thai ) | ||
[[Category:Recipe]] |
Latest revision as of 20:13, 9 February 2017
Things that make a good Thai Green Curry:
- Green Curry paste
- Of course, two table spoons
- Coconut Milk
- 1 can at least.
- 2 if you like extra sauce or are making a bigger batch, or just like it really creamy.
- Full fat.
- Kafir Leaves
- I freeze them because I can't use a bag of leaves in the time it takes for them to go bad.
- Lemon Grass
- I cut them into 2 inch pieces and crush one end with the flat of my knife. This gets the flavour out but holds them together in the pot.
- Fish Sauce
- 1 or 2 tablespoons.
- Salt
- None is no good, use some, not lots.
- Sugar
- One heaping tablespoon. Ideally brown.
Optionally Thai Eggplant.
From there you can choose bunch of different things for protein and/or bulk:
Proteins:
- Tofu yes, paneer no, paneer melts.
- chicken, beef, pork, or shrimp are fine.
Veggies:
- Carrots
- Red Pepper
- Potato
- Onion, red or coking, not sweet.
- Mushroom cut into quarters
- Eggplant ( non-thai )