Named Kaeng Khiao Wan in Thai, green curry is one of Thailand's most iconic dishes. Its name literally means "sweet green curry," not for its taste, but for its soft, bright color, obtained from fresh green chilies.
Originating from the center of the country, this dish balances the aromatic intensity of chili peppers, the sweetness of coconut milk, and the freshness of tropical herbs. It's a must-try!
Essential ingredients
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Chicken breast (preferably boneless) or tofu,
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Green curry paste (traditionally it contains fresh green chilies, galangal, shrimp paste, lemongrass, garlic, turmeric, coriander seeds, makrut leaves and whole black pepper.)
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Coconut milk,
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Onion,
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Garlic,
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Ginger or galangal,
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Lemongrass,
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Makrut lemon leaves (or lime zest),
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Green bell pepper,
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Courgettes,
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Eggplants,
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Thai basil,
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Vegetable oil,
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Nuoc-mâm sauce (or soy sauce),
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Lime juice.
Possible variations : shrimp, minced beef, snow peas, green beans, broccoli.
Use your Jack Meal thermal bag for your curries!
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Cut the proteins and vegetables into uniformly sized pieces to ensure even cooking.
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If you are using chicken with bones, extend the cooking time by 10 to 15 minutes before placing the casserole in the bag.
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For faster and more even cooking, choose boneless chicken .
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In a casserole dish, sauté in a little oil:
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one to two tablespoons of green curry paste,
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then a chopped onion,
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a clove of garlic,
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And a small piece of grated ginger (or galangal).
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Add 400 ml of coconut milk and 200 ml of water.
Mix together, then stir in the chicken (or tofu) and vegetables (zucchini, pepper, eggplant). -
Add a few Thai basil leaves and makrut leaves, season lightly with salt and top with a tablespoon of nuoc-mâm sauce .
Bring to a boil for 5 minutes and stir regularly to ensure even heating. Then cover the pan.
Prepare the Jack Meal thermal bag by placing a tea towel at the bottom.
When the curry reaches approximately 95°C (bubbles in the center of the pot), remove from the heat and place the pot in the heat bag.
Place the bag's lid on top, and carefully close it with the drawstring to retain heat at 360°.
Cook for 20 to 30 minutes in the thermal bag
The curry will finish cooking naturally.
At the time of service
Serve the green curry piping hot with jasmine rice. You can also cook this in the thermal bag. See the white rice recipe.
Garnish with fresh basil leaves, green chili slices and a drizzle of lime juice.
Jack Meal's tips
The Jack Meal thermal bag ensures perfectly controlled cooking of Thai green curry: no boiling, no excessive reduction. If you exceed the cooking time in the bag, no problem. The dish won't burn, and the nutritional value of the vegetables will be preserved.
