Original: English

Homemade Green Curry

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

This recipe makes authentic green curry easily without using green curry paste. The key ingredient, fish sauce, creates an appealing Asian-inspired flavor. The aromatic herbs and rich coconut milk perfectly complement each other, whetting your appetite. An easy-to-make ethnic green salad is also introduced. Enjoy the taste of authentic Thai cuisine at home.

Steps

Reserve a small amount of the leafy tips from 2 stalks of cilantro for garnish, and finely chop the rest. [The key point!] The stems are particularly fragrant, so gently scrape the surface before chopping for better flavor.
🕒 00:53
Remove the stems and seeds from 1-2 bell peppers and julienne them.
🕒 01:34
Trim the root ends of 1/2 bunch of shimeji mushrooms and separate into small clusters.
🕒 01:48
Heat 2 tbsp of vegetable oil in a frying pan over medium heat.
🕒 02:45
Add 1 clove of minced garlic and 1 clove of minced ginger to the heated pan and sauté until fragrant, being careful not to burn them.
🕒 02:55
Once fragrant, add the chopped cilantro stems and stir-fry briefly to release their aroma.
🕒 03:10
Add 2 tsp of curry powder and 1.5 tbsp or more of fish sauce, mix, and stir-fry until the aroma of the fish sauce becomes prominent. [The key point!] Heating fish sauce intensifies its aroma and adds umami.
🕒 03:26
Add 250g of chicken thigh and stir-fry thoroughly, coating the chicken with the curry base, until the color changes. [The key point!] Properly seasoning the chicken eliminates any gamey odor and enhances the flavor.
🕒 03:53
Add 2 tbsp of cooking sake (rice wine) to draw out the chicken's umami and add sweetness and richness.
🕒 04:18
Add 1 cup of coconut milk and 1 cup of water, and add 1 red chili pepper, torn into pieces.
🕒 04:28
Stir everything together, reduce heat, and begin to simmer.
🕒 04:48
Add shimeji mushrooms and bell peppers to the simmering curry and continue to cook. [The key point!] Add them at different times to retain their texture.
🕒 05:40
In a bowl, combine 2 tbsp of ready-to-pour fish sauce, 2 tbsp of vinegar, 2 tsp of sugar, a little grated garlic, and 2 tbsp of vegetable oil. Mix well to create the dressing.
🕒 06:00
Prepare 2 leaves of sunny lettuce, 1/2 cucumber, 1/4 onion, and 1/2 tomato, cut into bite-sized pieces, and toss with the dressing.
🕒 07:20
Generously plate the dressed salad in a bowl. Sprinkle with finishing coarse black pepper if desired.
🕒 07:31
Add 1 tbsp of lemon juice and 2 tsp of sugar to the curry to adjust the taste. [The key point!] Ethnic dishes are characterized by well-balanced sweet, sour, and spicy flavors.
🕒 08:50
Adjust the taste with fish sauce (to taste) for the final touch. [The key point!] Fish sauce provides natural umami and a refined taste, making it easy to adjust the flavor.
🕒 09:08
Serve the green curry over warm rice in a bowl, and garnish with the reserved cilantro leaves. Sprinkle with coarse black pepper if desired.
🕒 09:56
Serve with the prepared ethnic green salad to complete the meal.
🕒 10:08