Getting ready Authentic and Easy Thai Green Curry safely

It is crucial to prepare food safely to assist cease harmful bacteria from spreading and growing. You may take some steps to help shield yourself and your family from the spread of dangerous micro organism.
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Wash your hands

Your arms can simply spread bacteria across the kitchen and onto food. It's necessary to at all times wash your palms thoroughly with cleaning soap and warm water:

before starting to prepare food
after touching uncooked meals equivalent to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your hands completely as effectively, as a result of moist hands unfold bacteria more simply.
Maintain worktops clean

Earlier than you start getting ready meals, it’s essential worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or greens you'll want to wash them thoroughly.

You must change dish cloths and tea towels often to keep away from any micro organism rising on the fabric.


Authentic and Easy Thai Green Curry
Authentic and Easy Thai Green Curry

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We hope you got benefit from reading it, now let’s go back to authentic and easy thai green curry recipe. To make authentic and easy thai green curry you need 13 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Authentic and Easy Thai Green Curry:
  1. Provide 250 grams Chicken (Breast meat or thigh meat)
  2. Get 1 Eggplant
  3. Use 1 or 2 Bell Peppers (red or yellow)
  4. Provide 1 packages Shimeji, king oyster, or whatever mushroom you like
  5. You need 1 small Boiled bamboo shoots
  6. Take 2 tbsp Green curry paste
  7. You need 1 tbsp Vegetable oil
  8. Prepare 100 ml Coconut milk
  9. You need 300 ml Coconut Milk + water
  10. Get 2 tbsp ★Sugar
  11. Use 1 tbsp ★ Fish sauce
  12. You need 1/2 tbsp ★Salt
  13. Get 4 or 5 Basil leaves (optional)
Steps to make Authentic and Easy Thai Green Curry:
  1. Cut the eggplant in half lengthwise, then roughly chop into chunks. Cut the bell peppers into thick strips. Break the shimeji mushrooms into small clumps. Cut the chicken into bite-size pieces.
  2. Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
  3. Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
  4. If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar.
  5. When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
  6. When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
  7. If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar.
  8. Have a taste. It might not be spicy enough depending on the green curry paste you used. If necessary you can add more green curry paste.
  9. Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.♪ The basil is optional, so it's okay if you don't use it.
  10. This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
  11. When making Thai rice, it's best to reduce the amount of water a little bit.
  12. This green curry is also good over cooked somen noodles.

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