Sawatdee-kah, it is all about Thai-licous today!
The History
The "green" from Green Curry is a simple name that derives from the dish's color!
According to the "issue 8 of National Geographic Traveller Food", the first known Thai Green Curry mention dated back to 1926 in a Thai cookbook.
Green curry emerged during the time when the political status in Thailand shifted from monarchy to democracy. The green is the symbol of regeneration and new growth.
The Recipe
Green Curry is a dish with a distinctive flavour. It tastes spicy, savoury and sweet at the same time.
The recipe for Green Curry is unexpectedly manageable. You will need the following ingredients to make your Green Curry paste.
Fresh green chilies (now you know where the green colour from)
Cilantro roots
Lemongrass
Galangal
Coriander
Cumin
Kaffir lime leaves
Traditionally, the paste is made by pounding the ingredients in a stone mortar and pestle. In modern days, we are blessed with a food processor or a blender, saving our time and energy.
If you are near any local Asian Market, there might be someone selling instant Green Curry Mix/Paste. After you got your Green Curry paste, you will need the ingredients below:
Babycorn halved lengthways
Oyster mushrooms
A handful of fresh basil
3 slices galangal
1 lemongrass white part only
1 bird's eye chili
6 pcs of kaffir lime leaves
1 tbsp of Coconut oil for stir fry (you can use any oil)
As for the protein, I am using Lion Mane Mushroom as a replacement of meat.
First of all, using your Air-fryer, set it to 200°c and air fry the Lion Mane Mushroom for 8 minutes. Don't forget to flip over the mushroom in between!
With the mushroom done, we will proceed to cook the curry.
First of all, sauté the galangal and lemongrass with 1 tbsp coconut oil.
After that, add 4 tbsp green curry paste and bird's eye chili and continue to sauté for another half a minute.
While stirring the paste, add the baby corn, oyster mushroom, kaffir lime leaves and 1 cup of water (or more, adjust accordingly), with a pinch of salt.
After the ingredients are well mixed, immediately cover the lid and let it simmer for another 2 more minutes.
Lastly, add 100ml coconut cream, 1 coconut sugar and the lion mane mushroom into the curry paste. Once the veggies are tender and the sauce is reduced or slightly dry, you can mix it with the basil leaves.
It is ready to serve!
[Alliums-free recipe]
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