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NoChicken Chunks Thai Green Curry

NoChicken Chunks Thai Green Curry – Recipes

Designed for professional chefs, check out this NoChicken Chunks Thai Green Curry recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: The Vegetarian Butcher NoChicken Chunks and Knorr Professional Vegetable Bouillon Powder.

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Ingredients

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NoChicken Chunks Thai Green Curry:

  • Coconut milk 1250.0 ml
  • Thai Green Chili Paste 200.0 g
  • The Vegetarian Butcher NoChicken Chunks (1x1.75kg) 1.2 kg
  • Kaffir lime leaves 7.0 pc
  • Knorr Professional Vegetable Bouillon Powder (6x1kg) 20.0 g
  • Water 500.0 ml
  • Palm sugar (or substitute with brown sugar), adjust to taste 50.0 g
  • Fish sauce (optional, remove to go completely vegan) 45.0 ml
  • Eggplant, diced 300.0 g
  • Broccoli raab 250.0 g
  • Bok or Pak-soi 250.0 g
  • Sugar snap peas 100.0 g
  • Thai Basil 20.0 g
  • Finger red chilies, sliced diagonally 1.0 pc

Designed for professional chefs, check out this NoChicken Chunks Thai Green Curry recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: The Vegetarian Butcher NoChicken Chunks and Knorr Professional Vegetable Bouillon Powder.

...

Preparation

  1. NoChicken Chunks Thai Green Curry:

    • In a thick bottomed sauce pot, reduce 250ml of coconut milk until thick or when oil starts to separate from the milk.
    • Add the curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste begins to stick to the bottom of the pan, deglaze with a little bit of the remaining coconut milk.
    • Blanch The Vegetarian Butcher NoChicken Chunks and add them to the pan.
    • Add kaffir lime leaves, diluted Knorr Professional Vegetable Bouillon Powder and the remaining coconut milk, palm sugar and fish sauce to taste. Simmer for 20 minutes. Taste and adjust seasoning.
    • Once the curry is done simmering, add the vegetables and bring to a boil. Taste and adjust seasoning.
    • Stir in Thai basil and chilies or bell peppers.

  2. Chef’s Tip:

    • Serve it with some lime wedges to cut down on the richness of the sauce. Basil can be replaced with coriander leaves. Garnish with toasted cashew nuts or coconut flakes, if desired.