{"id":41908,"date":"2019-01-27T19:18:39","date_gmt":"2019-01-27T19:18:39","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=41908"},"modified":"2019-01-28T14:04:33","modified_gmt":"2019-01-28T14:04:33","slug":"recipe-thai-green-curry","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2019\/01\/27\/recipe-thai-green-curry\/","title":{"rendered":"[recipe] Thai green curry"},"content":{"rendered":"

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For the Green Curry Paste<\/p>\n

1 stalk lemongrass (thinly sliced, or 3 tablespoons frozen prepared lemongrass)
\n1\/4 can coconut milk
\n1 to 3 Thai green chilies (or jalape\u00f1o)
\n1 cup fresh coriander (packed, leaves & stems)
\n1 shallot (chopped)
\n1 to 2 inch piece galangal (or ginger, sliced)
\n1 tablespoon soy sauce
\nJuice of one lime (fresh)
\n1\/2 teaspoon ground cumin
\n1\/2 teaspoon ground coriander
\n1\/2 teaspoon ground white pepper
\n1 teaspoon brown sugar
\n1\/2 teaspoon salt<\/p>\n

For the Remainder of the Dish<\/p>\n

1 to 2 tablespoons olive oil
\n4 chicken breasts, sliced thinly
\n1\/2 to 3\/4 cup vegetable stock
\n2 to 3 kaffir lime leaves
\n3\/4 can coconut milk
\n1 red bell pepper (chopped into bite-size pieces)
\n1 cup sugar snap peas
\n1 cup mushrooms, diced
\n1\/2 head of broccoli, prepared into florets<\/p>\n

Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a pestle and mortar to mash dry ingredients followed by liquid ingredients. Set aside.<\/p>\n

Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.<\/p>\n

Add the chicken. Stir-fry until well saturated with sauce. Add vegetables and stir-fry. <\/p>\n

Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.<\/p>\n

Add the coconut milk and continue simmering 5 to 7 minutes, or until softened.<\/p>\n

Remove curry from heat and taste test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you’d like it sweeter, add a little more sugar.<\/p>\n

Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over fresh Thai basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice.<\/p>\n

Serve with plenty of plain rice. <\/p>\n","protected":false},"excerpt":{"rendered":"

For the Green Curry Paste 1 stalk lemongrass (thinly sliced, or 3 tablespoons frozen prepared lemongrass) 1\/4 can coconut milk 1 to 3 Thai green chilies (or jalape\u00f1o) 1 cup fresh coriander (packed, leaves & stems) 1 shallot (chopped) 1 to 2 inch piece galangal (or ginger, sliced) 1 tablespoon soy sauce Juice of one…<\/p>\n

Read More “[recipe] Thai green curry”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[22],"class_list":["post-41908","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-aTW","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=41908"}],"version-history":[{"count":2,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41908\/revisions"}],"predecessor-version":[{"id":41912,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41908\/revisions\/41912"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=41908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=41908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=41908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}