Thai Green Curry is the signature of the Thai cuisine. Thai green curry, so named because green chillies are used, is a delicious dressing for vegetables. It is rich, creamy and full of fresh ingredients.
Equipment
- Smartwhip cream charger
- Siphon
- Fine sieve
- Blender
Ingredients
Thai Green Curry Paste
- 4 units green chillies
- 200 g spring onions (scallions)
- 50 g lemongrass stalks
- 20 g fresh ginger
- 15 g garlic
- 6 g kaffir lime leaves
- 30 ml lime juice
- 5 g lime zest
- 3 g salt
- 2 g white pepper
- 2 g cumin
- 5 g ground coriander seeds
- 120 g fresh coriander
- 60 g fresh spinach
Veggies Curry
- 40 ml olive oil
- 80 g Thai Green Curry Paste
- 400 ml full fat coconut milk
- 20 g light brown sugar
- 2 g xanthan gum
Directions
Start by making the curry paste. In the blender add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of lime, salt, white pepper, cumin, ground coriander. Pulse until fully combined. Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. Set side.
Prepare the veggies accordingly the descriptions, respecting each timing and temperature.
Blend again the veggie curry ingredients, pass through a sieve, pour inside the siphon. Close and charge with 7 bars pressure. Keep in the 64ºC water bath until usage.
Serving
Serve over rice noodles topped with thai basil and freshly chopped red chillies. Use the veggies and green curry foam as garnish in a bowl.