Seafood Green Curry Thai curry, great taste, fragrant coconut milk

 Seafood Green Curry Thai curry, great taste, fragrant coconut milk


history

“Green Curry” is a kind of Thai curry. Popular to eat with steamed rice or Chinese dessert. It has a history since the Ayutthaya period. It is a food wisdom of Thai people in the past that started with Kaeng Liang and Kaeng Pa without coconut milk. Later, it has been modified by adding coconut milk and dried chili to create "Kaeng Daeng" or "Kaeng Phet" and has been applied as “Green Curry” is true to its name. "Green curry" that he means It is a sweet green curry. Means it is a green curry. A clean green or a soft green, not a terrifyingly intense green. And of course, it's not a green curry that has a sweet taste because green curry must not be sweet. but must be salty and then sweet “Green Curry”, a unique curry because the soup is light green It is obtained from the color of fresh green capsicum and fresh green paprika. When the curry paste is stir-fried with coconut milk The curry sauce will turn out to be a light green color according to the color of the chili, so it is called “green curry”.

Ingredients for making seafood green curry

  • Squid meat cut into bite-sized pieces 1 piece
  • 5-8 shrimp
  • 4-5 oysters
  • Green curry paste 2 tablespoons
  • 2 cups coconut milk
  • 2 tablespoons basil
  • 2 eggplants, cut into small pieces
  • 1 cup chicken broth
  • 2 tablespoons of palm sugar
  • 3 tbsp fish sauce
  • 2 red bell peppers, sliced
  • 4 kaffir lime leaves, chopped

Green Curry Paste Ingredients

  • Shallot 44 g.
  • Thai garlic 18 g.
  • ½ teaspoon salt
  • 1 teaspoon shrimp paste
  • 2 g coriander root
  • 10 peppercorns
  • 10 fresh green chilies
  • 15 fresh chili peppers
  • 6 grams of lemongrass
  • 6 grams of galangal
  • ¼ teaspoon kaffir lime peel
  • 2 g coriander balls
  • 1 g cumin
  • Nutmeg ⅛ teaspoon

How to make seafood green curry

  1.  Wash the squid, shrimp and shellfish thoroughly. Then bring the water to a boil, then blanch the shrimp, mussels and squid until cooked. Then bring it to rest.
  2.  Heat the pan and boil the coconut milk for about 3-5 minutes, then add the green curry paste to boil with the coconut milk for a while.
  3. Then add fish sauce, sugar and boil for 1 minute. Add the chopped eggplant. Add water and add chicken broth. Boil for a while
  4. Add kaffir lime leaves and basil leaves, wait until boiling, then turn off the heat, add shrimp, squid and clams to mix. Served in a prepared bowl. Simple food. Green curry menu.

Tips for making green curry

meat used for cooking It must be fresh meat to get sweetness. and soft, fresh meat

Washing helps to keep food from being fishy.

Seafood such as shrimp, shellfish, squid and fish must be boiled first. so that we can control the softness of each food by the water used for blanching Do not reuse, such as boiled shrimp, after blanching, discard. Do not boil fish or squid again because the taste will cover them all.

Clams in the preparation of shellfish dishes, in some shellfish, will hold the soil. We have to make the snails spit the soil first. By bringing the shellfish to soak in water before. then bring to a boil or blanched separately from food if brought to a boil together You may eat green curry mixed with mud.

story source
Image source
Email Post
Labels

Comments

Post a Comment