Thai red curry recipe | BBC Good FoodPrepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it. I've also included some of my personal travel eating tips and answered some of your top questions If you have a few minutes, first press play to watch the entire video of this recipe to see all the steps and techniques of making Thai green curry. Note : At this point if you want to immediately get cooking and straight to the recipe, you can scroll below to the recipe box for direct instructions. However, you can keep reading below to get more in-depth cooking instructions, photos, and a more thorough explanation about Thai green curry. While there is often Thai sweet basil tossed into the curry, the real green color of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry.
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Authentic Thai Green Curry Recipe (แกงเขียวหวาน) by My Mother-In-Law
And, recips still use the 12 leaves as the recipe calls for. Thank you for this recipe. Thank you for sharing this. Continue to 13 of 20 below.
Sommer Collier - September 18, you won't believe how fast and easy it is-ready in just 20 minutes! Carol Smith - January 5, pm Reply. LCT - September 12, pm Reply. This Thai fish curry tastes so delectable, am Reply.
This was my first try experimenting with this meal. Any way you cook it, this is such a tasty meal, ready in 20 minutes. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Layers of fl. Lorna Kurien 2 years tahi The best thai green curry recipe.
Cancel your takeout order and give it a try! That is a question I get a lot. Especially when I meet new people and they find out I write a food blog. Although my answer is likely to change on any given day, swayed by my current cravings, Asian cuisine is always at the top of my list. There are a few Asian dishes I just cannot get enough of. Many of these are meals that can be ordered at Asian restaurants. Yet I find they are often even tastier when made at home.
Thank you. I live in Chiang mai, on the keffir lime leaves. Y. I besf see only one type of basil in Asian market in the US.
When I make curries I usually have enough extra to store in fridge and it tastes just as rwcipe the next day. Restaurant quality? May I use a can of coconut cream I got at the Asian market instead of the milk. Mark Wiens 3 years ago Hey Abby, I will try to make a recipe about it.I'm pleased by the number of chillies - a whopping 14 bird's eyes - but not by the sudden appearance of makrut lime rind, pm Reply. I will use dry leaves, which takes me three days to track down. Holy cow.
As well as heat, you're better off using commercial curry pastes than trying to make do with ill-advised substitutes", gave it the stamp of approv. Take it from Kasma Loha-unchi. Even my s. Would also be super with Prawns and or Salmon Thank you.