A coconut palm heart, naturally crunchy and slightly sweet, is great for making a truly tasty green curry. This greenish curry is very delicious.
The coconut palm heart is an inner core growing bud of a coconut palm. It is popularly used in making many Thai dishes such as curries, soups, stir-fried dishes and salads. It is also great in using it to make green curry.
First of all, it starts with cooking with stirring the curry paste in thick coconut milk already heated until having oil floating up during boiling. This is a traditional Thai way in making many Thai curries to obtain the fragrant sauce before adding the remaining ingredients respectively. A coconut palm heart added is crunchy and provides distinctively slightly sweet flavour to the dish. It guarantees the deliciousness of this greenish curry to try.
Ingredients
- 300 g pork, sliced into thin-bite-size strips
- 1 cup thick coconut milk
- 2 cup thin coconut milk
- 3 tbsp Thai green curry paste
- 1 tbsp sugar (use palm sugar if available)
- 1½ – 2 tbsp fish sauce
- 150 g coconut palm heart, cut into strips
- 1 fresh red cayenne pepper, sliced diagonally
- 1 fresh orange cayenne pepper, sliced diagonally
- 3-4 citrus leaves (use makrut lime leaves if available), midribs removed and torn into large pieces
- 1 handful Thai basil leaves
Method
- Heat a wok over a medium heat, add about half of the thick coconut milk, bring to a boil and stir slowly and constantly until quite thick and having oil floating up during boiling. Add the green curry paste, cook with string and add the remaining thick coconut milk a little at a time. Cook with stirring until fragrant and oily-green sheen.
- Add pork strips and cook with stirring to just firm to the touch and coat well with the green curry sauce.
- Add the thin coconut milk, stir a little to combine and then bring to a boil over a high heat.
- Once bubbling, stir in sugar and fish sauce. Cook until done.
- Add the coconut palm heart strips and stir a little to combine.
- Once bubbling again, add the sliced cayenne peppers and torn citrus leaves and stir a little to combine. Add the Thai basil leaves and press to submerge in the sauce. Turn off heat.
- To serve; Spoon into a serving bowl. Serve garnished with Thai basil leave and citrus leaves.