There are three types of Thai curry: red, yellow and green. My favorite is green curry. Obviously, it is rich in fragrance, fresh and spicy, but it tastes fresh. Is it a little heavy and fresh? A large number of Thai spices, herbs and coconut milk are added to the green curry, which combines spicy, stimulating, refreshing, fragrant, strong and sweet tastes. The taste is not generally rich, and it is very good with light seafood, chicken or vegetarian dishes. Next, I will make green curry chicken with homemade curry sauce, so stay tuned.
Although my general cooking purpose is to simplify the ingredients, making green curry sauce will still be simple, because curry is a collection of various spices, and its charm lies in the perfect balance of countless flavors. After consulting a lot of materials, learning recipes from several famous chefs and comparing the traditional practices in Thailand, it took a lot of effort to make a long shopping list and buy all those fresh ingredients. But students should not be intimidated. As long as you have tasted the homemade curry sauce, you will know that all the hard work is worth it.
Although the canned green curry on the market is also very convenient to use, it always makes people feel that the fragrance is not fresh enough and the layering is not enough-because many fresh ingredients in the raw materials contain aromatic oil, which will inevitably be lost after many processes. In fact, the most intuitive, you can tell at a glance at the color. The green curry sauce made by myself is beautiful, pure green, just like the color of tender grass, which is much more attractive than the yellow, yellow, green and unknown objects in the jar. The finished curry, with the participation of coconut milk, will turn into a light cream green, as beautiful as any simulated food. I can assure you, it is much more beautiful than many Thai restaurants.
Tools/raw materials
& ltP> Three Alpinia officinarum, about 200g of Alpinia officinarum, small green pepper 10, lemon leaf 12 slices, rapeseed 1.5 spoon, cumin seed 1.5 spoon, 2 lemongrass, 6 cloves of garlic, medium red. About 20 Crolle 1, 1.5 tablespoons shrimp paste, 3 tablespoons fish sauce, 2 tablespoons palm sugar and 6 tablespoons olive oil.