Simple Way to Make Speedy 20 Minutes in a Frying Pan: Thai Green Curry

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Make Homemade 20 Minutes in a Frying Pan: Thai Green Curry. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from 20 Minutes in a Frying Pan: Thai Green Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 20 Minutes in a Frying Pan: Thai Green Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 20 Minutes in a Frying Pan: Thai Green Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can cook 20 Minutes in a Frying Pan: Thai Green Curry using 7 ingredients and 10 steps. Here is how you can achieve it.

I adapted a recipe that I saw on a jar of commercial green curry paste.

Stir-fry the green curry paste patiently, to draw out its fragrance.
The coconut milk in the can is separated into the thick, creamy part and the thin watery part, so don't mix it together before using.
Make sure to stir-fry well to draw out the oil. Once you add the remaining coconut milk, turn the heat down to low. For 4-5 servings. Recipe by hinata

Ingredients and spices that need to be Prepare to make 20 Minutes in a Frying Pan: Thai Green Curry:

1. 50 grams Thai green curry paste
2. 1 can Canned coconut milk
3. 2 to 3 leaves Kaffir lime leaves
4. 2 tbsp Fish sauce
5. 1 tbsp Sugar
6. 1 to 2 tablespoons Vegetable oil
7. 1 Vegetables and proteins of your choice

Steps to make 20 Minutes in a Frying Pan: Thai Green Curry

1. Cut up all the vegetables and meats into bite-sized pieces.
2. Fold the kaffir lime leaves in half, and take out the veins. (This makes the leaves more fragrant.)
3. Put 1 to 2 tablespoons of vegetable oil and the jar of green curry paste in a frying pan over low heat.
4. Stir fry the paste slowly while mixing with the oil. It burns easily, so pay attention. Cook for about 5 minutes. It will start to smell very fragrant.
5. When the paste is well cooled, pour about 1/3 of the top of the coconut milk (the thickest part) into the frying pan, and simmer over medium heat.
6. When the oil comes to the surface (separation), add the vegetables and protein and stir fry quickly. Add the remaining coconut milk and the kaffir lime leaves.
7. Simmer briefly. Fill the coconut can halfway with water, and add the water to the pan. Season with fish sauce and sugar.
8. When the solid ingredients are cooked through, the curry is done. If the flavor is lacking, adjust with fish sauce. Be sure to simmer over low heat only from Step 6 on. The separated oil will become incorporated again.
9. We usually add chicken and eggplant, or pork and kabocha squash, plus maitake or shimeji mushrooms.
10. If you think it needs more flavor, drizzle on some fish sauce.

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So that is going to wrap it up for this special food How to Make Ultimate 20 Minutes in a Frying Pan: Thai Green Curry. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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