秋野菜のタイ風カレー Thai Curry With Autumn Vegetables

It has gotten really cold lately, hasn’t it? The afternoons are still quite warm, but the mornings and evenings are so cool, you could even say that they are cold! When the temperature drops, I get a craving for foods that will help warm me up, like hot pot or curry. Today I was determined to eat curry for lunch, but not Japanese curry! Today I decided to make Thai-style green curry.

Where I’m from in Vancouver, Canada, there are many restaurants where you can enjoy Thai curry, and many people make it at home using store-bought curry paste. In Kagawa, however, there are not nearly as many Thai food restaurants as there are in Vancouver. This means that if I get a craving for Thai curry, it is a lot easier to make it at home than to go out to a restaurant! 

By the way, I love a cooking magazine called “Dancyu”, and I especially look forward to the special editions that come out for each of the four seasons. 

I was so happy to find this green curry recipe in the spring edition of “Dancyu”! While this recipe uses spring vegetables, like asparagus and snap peas, you can substitute different vegetables to suit the season. 

I decided to make today’s green curry with autumn vegetables like eggplant, pumpkin, and shimeji mushrooms, as well as onion and green beans for color.

As for the other ingredients, green curry paste and coconut milk are must-haves! Also, in order to recreate the flavor of the Thai curries I often ate in Vancouver, I needed lime. I happened to have a yuzu in the refrigerator, so I used that instead! 

I used this brand of green curry paste, but be warned! It is very spicy!

The recipe in the magazine called for 50 grams of curry paste, and even though I reduced the amount to 40 grams, it still turned out quite spicy!

I also added one teaspoon of this chicken bouillon paste for flavor!

The first step is to prepare all the vegetables. In addition to vegetables, I cut chicken thigh meat into bite-sized pieces and seasoned them with a tablespoon of sake, a little white pepper and salt. 

I parboiled the green beans for 2 minutes, then soaked them in cold water to maintain their bright green color.

Next, I fried the chicken pieces skin-side down until they were nicely browned, then took them out of the pan. 

I fried one clove of garlic and 10 grams of ginger in a tablespoon of oil until fragrant, then added 40 grams of curry paste and continued frying over low heat. 

I put the chicken pieces back in the pot, and gave it a quick stir.  

After that, I added all the other ingredients:
・ 400 ml of coconut milk
・ 400 ml of water
・ 1 tablespoon of fish sauce
・ 1 teaspoon of chicken bouillon paste 
・ 3 tablespoons of sugar
・ all the vegetables, except for the green beans (they go in at the very end!)

・ ココナッツミルク 400ml
・ 水 400ml
・ ナムプラー 大さじ1
・ 鶏がらスープの素 小さじ1
・ 砂糖 大さじ3
・ さやいんげん以外の野菜(さやいんげんは最後に入れます!)

Once the curry came to a boil, I put on a lid and simmered it on low heat for about 10 minutes, until the vegetables were tender. I added the parboiled green beans at the very end of the cooking time, just to warm them up. Then for the final touch, I poured in one tablespoon of yuzu juice, gave it a big stir and turned off the heat.

For me, another must-have for Thai green curry is cilantro. I know that cilantro is an acquired taste though, so if you are not a big fan, please feel free to leave it out. I promise the curry will still be delicious even without cilantro!


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