Another green curry recipes that uses less ingredients and directions.
Ingredients and Directions
- Heat coconut milk until boiling then add and stir green curry paste.
- Add cut chicken then kaffir lime leaves
- (optional) Add chopped Thai eggplants and chilli.
- When it boils again (add some water if it begins to dry), add sweet basil leaves or some seasoning as you want.
eat with rice, roti or “khanom chin”.
Hat Yai Fried Chicken or “Gai Tod Hat Yai” (ไก่ทอดหาดใหญ่). Usually sold by muslims as halal food and to eat with sticky rice.
- 1 kg chicken
- 4o cloves garlic
- 30 pepper seeds
- 2 tsp ground coriander seed
- 1/2 tsp ground cumin seed
- 1 tbsp seasoning sauce
- 1 1/2 tsp salt
- 1 1/2 tbsp sugar (brown sugar prefered)
- 4 tbsp wheat flour or rice flour
- cooking oil (for frying)
- Wash chicken. rinsing water from it.
- Pound garlic, pepper, coriander and cumin then mix with salt, sugar and sauce for marinating chicken at lease 3 hours then mix with flour.
- Fry marinated chicken.
- 10 g chilli pepper
- 30 g minced garlic
- 4 g coriander root
- 1 tsp salt
- 120 g sugar
- 50 cc vinegar
Heat vinegar with salt and sugar until salt and sugar dissolved. Pound chilli pepper and coriander root and minced garlic to boiled vinegar. Heat again until boil.
Khao Pad Gai ( ข้าวผัดไก่ literally means chicken fried rice )
- Peanut oil (for frying)
- 1 large chicken breast, sliced in thin strips
- 2 eggs (do not beat!)
- 4 cups (900g) cooked, cold (meaning refrigerated for a while) Thai jasmine rice
- 1/2 yellow onion, chopped into strips
- 3/4 roma tomato, also in strips
- 2 green onions, thinly sliced
- 3/4 cup (180g) cilantro (coriander), finely chopped
- Fish sauce
- Soy sauce
- Palm sugar ( if not available, use just sugar )
- 2 Cloves Fried garlic (made by mincing the cloves and frying them until brown in 2 Tablespoon oil. Save the oil with the garlic as well!)
- Make sure that all of the ingredients in small bowls right by the wok/large frying pan.
- Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.
- When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
- When the chicken seems like it is starting to brown, push it up the side of the wok and crack the eggs in it.
- Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
- Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
- Add the cold cooked rice and mix it all in.
- Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.
- Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.
- Stir it all in and turn off the heat.
- On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
Tom Yum Gai ( ต้มยำไก่ ) Chicken Sour & Spicy Soup
- 400 grams (about 1lb) boneless chicken meat diced
- 3 cups chicken stock
- 100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
- 1 fresh lemon grass stem cut into short lengths
- 2-3 kaffir lime leaves, torn
- 3 tbsp fish sauce
- 4 tbsp fresh lime juice
- 1/2 tsp sugar
- 5-6 hot fresh Thai chilies, just broken with pestle
- Place the broth in a pot, add the lemon grass and kaffir lime leavess, and bring to boil over medium heat.
- Add the chicken meat, mushroom, fish sauce, lime juice, and sugar. Cook slowly and uncovered for 10 minutes. Do not stir.
- Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat. 4 servings.
Tom Kha Kai ( ต้มข่าไก่ ), Thai chicken in coconut milk soup. This serves for five.
- 2½ (600ml) cups coconut milk.
- 3¼ (775ml) cups chicken broth.
- 4 stalks lemongrass, cut into 1″ (2.5cm) bits or split lengthwise.
- 2″x1″ (5cm x 2.5cm) cube, thin sliced galangal – may be substituted by ginger. However, “Kha” ( ข่า ) means galangal.
- 3-4 mini chilies, finely chopped.
- 400g chicken, cubed.
- 1 cup (150g) sarjor-caju mushrooms.
- 1½ tsp sugar.
- 3 tbsp lime juice.
- 2 tbsp fish sauce.
- 4 tbsp Coriander.
- 5-6 Kaffir lime leaves.
1. Bring broth and coconut milk to a boil.
2. Add galangal, lemongrass, chilies, sugar and kaffir lime leaves.
3. Add chicken bits and mushrooms.
4. Keep at a rolling boil for 4 minutes.
5. Remove the pot from the heat.
6. Stir in lime juice and fish sauce.
7. Garnish with coriander.
Green curry (Thai: แกงเขียวหวาน literally means “sweet green curry”)
- 1 tbsp vegetable oil
- 2 tbsp green curry paste (according to taste)
- 1 tbsp soft dark brown sugar
- 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
- 750g (1½ lb.) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
- 6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
- 400ml (14 fl. oz.) coconut milk
- good shake of Thai fish sauce or light soy sauce
- small handful of coriander (Cilantro), roughly chopped
- ½-1 lime juice
- Heat the oil in a wok or large frying pan.
- Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
- Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
- Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
- Stir in the coriander and lime juice.
- Check for seasoning, adding more fish sauce or soy sauce as desired.
The curry is now best left to sit for a few minutes so the sauce becomes more creamy. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler. Serve with lots of fragrant Thai jasmine rice.