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Recipe: Thai-Indian Fusion Green Curry
Thai-Indian Green Curry
I can honestly say that as well as Indian food, I absolutely love Thai food. Thai food ain't about simplicity! It's about juggling disparate elements to create a harmonious finish. Thai cooking emphasizes lightly prepared dishes with strong aromatic components and a spicy edge complemented by the flavours of creamy coconut sauces. So, if you're like me and love Thai food, this is one dish you're gonna wanna make — trust me!
For the Green Curry Sauce:
Ingredients:
1 medium white onion, chopped small
8 cloves of garlic, grated
1 Tbsp canola oil
2.5 Tbsp green curry paste
2 cups coconut milk
1 cup milk
1 Tbsp lime juice and zest of 1 Lime
1/4 cup cilantro, finely chopped
salt and pepper, to taste
Method:
1. In a medium saucepan over medium heat, heat oil. Add onions, then garlic, and stir until softened.
2. Add the green curry paste and reduce heat to low, cooking for 4 to 6 minutes or until fragrant.
3. Stir coconut milk and milk into the saucepan and bring mixture to a simmer over medium heat for 20 minutes or until sauce is thick enough to coat the back of a spoon. Season with salt and pepper to taste.
4. Remove pan from heat.
5. Using an immersion blender or food processor, blend mixture until smooth.
6. Stir in fresh finely chopped cilantro, lime juice and lime zest.
7. Set aside until assembly.
For the Chicken:
Ingredients:
Chicken thighs, cut into strips
2 Tbsp canola oil
1 Tsp dried thyme
1 Tsp dried oregano
1 Tsp garlic powder
salt and pepper to taste
Method:
Combine all ingredients and bake in oven at 375ºF for 12–15 minutes or until no longer pink from inside. Set aside until assembly.
You will also need:
4 Tbsp Madras curry paste (store-bought would work or you can make the paste at home)
12–14 pieces of broccoli florets, cut small
½ a sliced red pepper
½ cup carrot matchsticks
½ red onion, thinly sliced
2–3 green chilies, chopped (you can omit this if you can't handle spicy food)
Assembly of main dish:
1. Heat 2 Tbsp canola oil in a pan and add 4 Tbsp of Madras curry paste. Heat mixture until sizzling. Add green chilies and sauté for a few seconds.
2. Add chicken strips to the pan along with broccoli, carrots and red onion. Sauté on medium-high heat until the mixture is coated with the paste (you can add more or less paste if you want). Note: You still want the vegetables to be slightly crunchy, so only sauté for 5 minutes or so.
3. Add the green curry sauce and mix. Continue to cook for a further 5–7 minutes until the sauce comes together and thickens.
4. Serve with white basmati rice and garnish with cilantro.
This is one of my favourite dishes, and I hope you enjoy it as much as I do!!!
Feature Image Courtesy of Pooja Rao
Pooja Rao
Author
A self-taught home-cook with a passion for what cooking really stands for…Pooja believes that food really feeds the soul not just the stomach. Realtor by profession but a foodie at heart, Pooja’s love for food earned her a spot as one of the Top100 on MasterChef Canada. Follow h...
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