Here is a great Thai green curry recipe with grilled quail, that I have been making for years. It doesn't take that much effort to make it taste good but does take a variety of ingredients.
Most curry pastes have dried shrimp in them but you can find some pastes without them if you have allergies with shellfish. You can also opt to make your own curry paste if you want to go that route, I did not for this recipe.
Galanga root is an ingredient often used in thai cooking but something that is normally hard to find. If you can find it, use it, but ginger is a great substitute if you can't since they are closely related.
Normally you have curry with rice but I had some rice noodles so I use that for this dish. I also had quail which I grilled for the protein.
Spicy Thai Green Curry with Grilled Quail and Noodles
Green Curry Sauce
- 2 tbsp sesame oil
- 1/2 onion chopped
- 1 lg lemongrass stalk chopped
- 1 finger ginger sliced (3 oz)
- 1 finger galanga root sliced (3 oz) ((if you can find it, optional))
- 5 each cloves of garlic chopped
- 1 each cinnamon stick
- 2 each star anise
- 1 tsp allspice whole
- 3 each kaffir lime leaves ((if you can't find them don't worry))
- 1/4 cup sugar ((palm sugar if possible))
- 1/2 cup green curry paste (4 oz (1 jar))
- 2 cans coconut milk
- 2 tsp fish sauce
- 1 cup cilantro
- 1 cup mint
- 1 cup basil ((thai basil if you can get it))
Marinade for the Quail
- 8 whole quail (semi deboned )
- 2 tbsp soy sauce
- 1 lime juiced
- 1/4 cup green curry sauce (cooled)
- 2 each garlic cloves sliced
- 2 tbsp sesame oil
- 2 carrots peeled and oblique cut
- 8 oz shiitake mushrooms sliced
- 1/2 onion sliced
- 1 pkg vermicelli rice noodles
- 1/4 cup each cilantro, basil, and mint leaves
How to make Green Curry Sauce
In medium saucepan on medium heat add sesame oil, onions, garlic, ginger(galanga), lemongrass, kaffir lime, cinnamon, allspice, and star anise. Cook for 5-7 minutes, stirring often, you do not want to brown the vegetables but you do want them to release all of their flavor.
Once you have sweat the vegetables then add your sugar and green curry paste. Cook for 2 minutes and then add the 2 cans of coconut milk. Bring to a boil and cook for 3 minutes, then turn off the heat. Finish the sauce with fish sauce and 1 tbsp of each cilantro, mint, and thai basil.
Let the herbs steep for 5 minutes. Then, strain off into a vitamix blender and add the rest of the mint, basil, and cilantro. Blend until smooth and bright green. Strain through a fine mesh sieve if desired. Then set aside to cool to room temperature.
Marinade for the quail
Place quail in a ziplock bag with soy sauce, 1/4 cup of the cooled green curry sauce, garlic, and lime. Let the quail marinate for 1-2 hours in the refrigerator.
How to cook vermicelli rice noodles
Meanwhile take a pot of boiling salted water and cook your rice vermicelli for 3-4 minutes or until tender and cooked through. Strain off and place in an ice bath to stop the cooking.
To finish, take the quail out of the refrigerator 30 minutes early to allow the quail to come to room temperature. Then in large saute pan on high heat add sesame oil and the sliced shiitake mushrooms.
Cook for 3 minutes until they start to brown, then add onions. Cook for 2 minutes and then add the carrots and noodles. Add 1 cup of the green curry sauce and cook for 3 minutes until all is incorporated and hot.
Take the quail out to the grill and season lightly with salt. Grill the quail for 3 minutes on high heat on each side. Take the quail off the grill and let it rest for 5 minutes. Finish the noodles with the cup of mixed herbs and a pinch of salt if needed.
Place a portion of noodles with the vegetables down on each bowl. Cut a portion of the quail leg and breast and place it on top. Finish with a few spoonfuls of sauce around the bowl, serve and enjoy!