Last resort is to peel some strips of lime skin (green part only, avoid white part) and pop that in (I’d use the peel of 1 whole lime. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! When it comes to Thai curry, all of them promise a deliciously aromatic dish and a flavorful sauce redolent with the perfume of herbs and spices. If you’re using dried chiles, you have two options for prepping them: You can soak the chiles in hot water first for about 30 minutes, which hydrates them and makes them easier to pound, or you can blitz the dried chiles in an electric spice grinder.

Green Curry Tofu With Vegetables - My Quiet Kitchen Green Curry Tofu With Vegetables - My Quiet Kitchen

However, some curries, such as sour curry or nam ya curry, don’t require the sautéing step, in which case using the blender to make the paste works just fine. The distinctive flavors of Veg Thai Green Curry come from the spicy Thai green curry paste and the fresh Thai basil leaves. In Thailand, these chilies have slightly different taste characteristics in addition to their color.Option 2: Reach for a jar or packet of ready made paste to stir into coconut milk or broth for soups or curries, or to amp up the flavor of vegetables, fish or chicken. The first time I made this I used Thai Kitchen Green Curry Paste (the whole jar) and found it to be really mild. Grind the dried chiles and any other whole dry spices in a coffee grinder until they are powderized.

Curry Paste: Reviewed by a Thai Chef The Best Thai Curry Paste: Reviewed by a Thai Chef

It’s inevitable using any curry paste out of a jar rather than making it from scratch that the curry will be lacking a certain freshness.I added cubed chicken thigh meat (add first), a minced serrano chile, shiitake mushrooms instead of eggplant and frozen green beans instead of fresh.