#165 Japanese React to Pailin's Kitchen's Thai Green Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

Start by reducing 1 3/4 cups of coconut milk until thickened.

Add green curry paste and stir until aromatic.

Add chicken thighs and the rest of the coconut milk, then bring to a simmer.

Add palm sugar and fish sauce, adjusting to taste.

Add lime leaves and simmer for 10-15 minutes until chicken is fork tender.

Blend some basil leaves with coconut milk and add to the curry for color.

Add bamboo shoots and red bell peppers, heating them through.

Taste and adjust seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens