Bangkok Green Curry Fusion

Bangkok Green Curry is a vibrant and aromatic dish that has found its way into the hearts of food enthusiasts all around the world. Originating from Thailand, this dish is a harmonious blend of coconut milk, green curry paste, fresh herbs, and various vegetables and protein sources, typically chicken. The fusion of flavors from lemongrass, kaffir lime, and Thai basil creates an exotic aroma that embodies the bold essence of Thai cuisine. In this recipe, we explore a fusion version that introduces elements from different culinary traditions, enriching the classic green curry with unexpected tastes and textures.

Ingredients

• Green Curry Paste
• Coconut Milk
• Chicken Breast
• Bamboo Shoots
• Thai Eggplant
• Sweet Basil
• Kaffir Lime Leaves
• Lemongrass
• Fish Sauce
• Palm Sugar
• Bell Pepper
• Snow Peas
• Thai Jasmine Rice
• Lime
• Coriander
• Chili Pepper

Preparation

Preparing the Ingredients

Begin by gathering all the necessary ingredients. Slice the chicken breast into thin strips for quick cooking. Prepare the Thai eggplant by cutting them into quarters. Slice the bell pepper into thin strips and trim the ends of the snow peas. Ensure your herbs are washed and set aside the fragrant sweet basil and coriander for garnishing.

Making the Green Curry Base

Begin by heating some oil in a large saucepan over medium heat. Add the green curry paste and stir-fry it until fragrant. This should take about a minute or two. Pour in a portion of the coconut milk and cook the mixture until the rich oil starts separating from the coconut milk. This step deepens the flavors and integrates the components of the curry base.

Cooking Process

Building the Flavor

Add the sliced chicken breast into the saucepan and stir-fry until the chicken is white and partially cooked. Follow by adding the remaining coconut milk and bringing it to a gentle simmer. Enhance the dish with fish sauce for saltiness and palm sugar for a touch of sweetness. These ingredients balance the heat of the green curry paste and enrich the overall flavor profile.

Adding Vegetables and Simmering

Incorporate the prepared Thai eggplant, bamboo shoots, bell pepper, and snow peas into the curry. Allow the vegetables to cook in the curry slowly, becoming tender while absorbing the aromatic liquid. Infuse with the bruised lemongrass and torn kaffir lime leaves for depth. Let the curry simmer gently for another 15-20 minutes, stirring occasionally to prevent sticking. This simmer time can be monitored using a cooking timer.

Final Touches

Once cooked, turn off the heat and stir in the fresh sweet basil leaves, allowing their fumes to subtly penetrate the curry. Squeeze the juice of lime to brighten the flavor before serving. Garnish with chopped coriander and finely sliced chili pepper for an extra kick.

Serving Suggestions

Serve the Bangkok Green Curry Fusion with a hearty serving of fragrant Thai jasmine rice. The rice's subtle aroma complements the rich curry, making it an engaging culinary experience.

Enjoy this dish with a group of friends and family, allowing each spoonful of the creamy curry to bond everyone over delightful conversation and shared joy.