This fragrant and colorful Thai green curry with chicken is simple to prepare and is a great dish to serve family-style.
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Well without coconut milk it won't be quite the same, but you can add another liquid for texture. And if you simply don't like the taste of coconut then I suppose you could leaving it out.
If you are just talking about the coconut cream, this adds a wonderful richness to the dish. Without it the dish will be more of a "diet-version" of itself :-)
Yes absolutely you can use prawns...pork, beef or even scallops. Here is a recipe for Seafood with Thai Green Curry that is delicious.
If you use light coconut milk you will not get the same creamy texture. You will also likely have to use some oil to cook as there will be no oil in the thin coconut milk.
I was surprised to see this chicken-based recipe listed in the category "vegetarian". I know I can always look at the non-vegetarian recipes for inspiration and try to modify them as necessary; and I do really appreciate that this recipe provides explicit notes on how to do so. But when looking in the vegetarian category I'm specifically looking for recipes that are vegetarian "as-is". Please don't list recipes in the "vegetarian" category if they are not vegetarian without modification; it makes the category less useful.
Hi, I've been assigned to cook for a birthday weekend away. I dont particularly want to cook on the night and wondered if I can make any of the thai curry recipes on here a few days before and freeze them?? I was also thinking of making the coconut prawns before hand and adding the prawns when I heat the curry through. Is this a good idea?
Both the green and red panang curry freeze very well. In fact, I have some in my freeze right now. As for doing the whole dish ahead of time (if that is what you are asking) I would say it's better to those fresh.
As for making the coconut prawns and then adding them to the curry, I would say that you would be better off to make the coconut prawns and serve them as another option; otherwise the flavors will get lost in the curry.
Hope this helps - good luck!
There is really no true substitute for the flavor of kaffir lime, but you could try using some lime zest instead.
You best bet though, is to phone your local Thai restaurant and ask them where they buy them (perhaps they may even sell you some). This is what I did and they suggested a great little Asian/Thai store that I now shop at regularly.
You can also order kaffir lime leaves online. Don't give up the hunt as they really do add a wonderful and unique quality to this dish and many other Thai dishes. They also freeze very well.
Hope this helps - cheers!
Sure, you can substitute regular eggplant (even better if you can find the longer skinnier varieties) but regular will be fine as well. In terms of the basil, Italian basil will give it a different flavor (Thai basil has a licorice flavor) but it can work in a pinch (maybe don't use as much). You can also substitute a bit of fresh mint to taste. Cheers!
Personally, I do not recommend cooking this dish ahead of time. I would do all of my mise en place and then cook the dish just before serving.
Just like the stir-frying lesson, it's all about being organized and having your mise en place ready — the cooking part is the fastest and easiest part (with practice of course). And just like stir-fries, these types of dishes are best made and served right away. Otherwise the ingredients will start to suffer. Hope that helps. Cheers!
Thanks a lot Dawn, I'll follow your advice then. Can I ask you another clarification: I'm cooking this for 8 guests (ie twice the recipe measurements), is it ok to cook all at once in a 14 inch wok, or would you recommend to do this in 2 batches? ( I can't really try that beforehand... ; )
Good question Franck, but I am afraid the answer is no. The more you try to cook at once the worse the end result. If cooking for 8, you might even want to try and cook it in 3 batches.
Just make sure you are all set up, have your mise en place laid out in the correct order and then just start cooking. It can be fun for everyone to watch. To keep the first batches warm, you can keep them in a very low oven. Of course they are best served right away, but I will leave that up to you.
For more tips on Stir-frying (which this basically is), you may want to watch the "How to Stir-Fry" lesson. Just to get you mentally prepared.
Hope that helps. Cheers!
That's right, part 5 of the lesson made that last point clear actually... Thanks again Dawn, this is going to to be an interesting experience for sure ; ).
Ps. the Thai store I went to didn't have fresh kaffir limes (for zest) but suggested Dried Kaffir Lime Skin as a substitute - just thought I'd mention it in case you guys need a substitute.