So simple and yet so brilliant. You can easily vary with all kinds of vegetables, chicken, fish, shrimp. Depending on your mood. The basis is always the same.
Gently fry in a little oil over medium heat
3 T green curry paste
When fragrant, after a couple of minutes, add
400 ml coconutmilk
2 T fishsauce
2 t (palm)sugar
3 limeleaves (optional)
Now, depending on your ingredients you add them in the order of cooking time they need.
Green beans => 15 minutes
Small eggplants => 10 minutes
Asparagus => 2 minutes
Bokchoy stems => 2 minutes
Bokchoy leaves => 30 seconds
Waterchestnuts => 1 minute
You can cook everything in the sauce if you wish. With shrimp or chunks of fish fillet I do, but chicken or scallops I like to panfry seperately. (just a few scallops each are a nice addition when you use shrimp)
Then last, but not least, add the juice of 1 lime (in my opinion a crucial ingredient, it will make or break the dish if you forget it)
Sprinkle with spring onion and lots of chopped coriander.
Serve with white rice.
- Although palmsugar is more authentic, it will take away the bright colour of your green curry.
- If you don’t have lime or lemon in the house you can use tamarind. Add it together with the fishsauce. (but like the palmsugar, it will make your green curry more like a brown curry)
- Don’t add the limejuice in the beginning, it can become bitter when you cook it.
- I have this bag with waterchestnuts in my freezer. I think they are more convenient than tinned ones, because it’s easier to use just a few.
- Of course you can probably add any vegetable or meat you want, I only listed the ones I’ve tried myself as I don’t want to recommend things I never tried before.