| Prep: 25 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 kcal | 30g fat | 20g saturates | 50g carbs |
| sugars | fibre | protein | salt |
| 10g sugars | 4g fibre | 25g protein | 1g salt |
As a native of Portland, Maine with a profound love for New England seafood, it is rather surprisingly delightful that one of my favorite dishes happens to be this fruit-based Thai Green Curry with Kaffir Limes recipe. Like the ocean’s rhythm translated into a symphony of flavors, this dish is just as magical in its own unique way, capturing the essence of classic Thai cuisine. Despite being miles apart from my usual seafood fare, this exotic delight holds a special place in my heart.
The Dance of Flavors
This Thai Green Curry with Kaffir Limes isn’t merely a dish; it’s a dance of flavors that come together to create an extraordinary culinary symphony. The heat from the green curry paste merges seamlessly with the gentle creaminess of coconut milk. The Kaffir lime, both zested and juiced, brings in an incredible freshness that lifts the entire dish. A perfect analogous would be Thai Red Chicken Curry – equally vibrant but a unique flavor profile on its own.
Health Benefits of Thai Green Curry with Kaffir Limes
But this recipe doesn’t just win brownie points for its appetizing appearance and tantalizing flavors. It’s also a treasure trove of health benefits! Ginger, a key ingredient in this dish, is known for its anti-inflammatory properties and can help with digestion. Onions and garlic are rich in antioxidants, aiding your body’s immune system, while coconut milk is a good source of healthy fats. The vibrant vegetables add fiber, vitamins, and minerals to your diet, making this meal both delicious and nutritious.”
This dish pairs wonderfully with other Southeast Asian delicacies, such as Thai Basil Chicken or a simple Thai Fried Rice. It’s also incredibly satisfying on its own, served over a steaming bed of Jasmine rice.
In conclusion, I adore this Thai Green Curry with Kaffir Limes recipe not just because it’s a delicious departure from my usual seafood focus, but also because it encompasses what I love most about cooking: the ability to transport myself to different countries, cultures, and cuisines, with each bite marking a new, unforgettable memory.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup Thai green curry paste
- 2 cans (28 oz each) coconut milk
- 3 chicken breasts, cut into chunks
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 cup baby corn
- 1 cup snap peas
- 1 cup zucchini, sliced
- 1 cup eggplant, cubed
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons brown sugar
- Salt to taste
- 6 Kaffir lime leaves, torn
- 1 Kaffir lime, zested and juiced
- 1 cup Jasmine rice, cooked
Method
Step One
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped red onion and sauté until it becomes translucent. Add the minced garlic and grated ginger, and stir for another minute until they become fragrant.
Step Two
Add the Thai green curry paste to the pan and stir well, making sure the onion, garlic, and ginger are well-coated. Allow the mixture to cook for about 2 minutes, stirring regularly so that it doesn’t burn.
Step Three
Pour in the coconut milk and stir until well mixed with the curry paste. Allow the mixture to simmer for about 10 minutes until slightly thickened.
Step Four
Add the chicken breast chunks to the pan and stir to ensure they’re well-coated in the curry sauce. Allow them to cook for about 10-15 minutes until fully cooked through.
Step Five
Add the sliced green and red bell peppers, baby corn, snap peas, zucchini and eggplant to the pan. Stir well and allow the mix to cook for about 5-7 minutes, until the vegetables are tender but still have a slight crunch.
Step Six
Stir in the chopped fresh basil leaves, brown sugar, and salt to taste. Tear the Kaffir lime leaves into the curry and also add in the zest and juice of the Kaffir lime. Stir well until everything is combined and the curry is well-seasoned.
Step Seven
Allow the curry to simmer for another 5 minutes for the flavors to meld together. Taste and adjust the seasoning if necessary.
Step Eight
Serve the Thai green curry with Kaffir limes over cooked Jasmine rice. Enjoy hot for a truly authentic experience.
