Python Curry (Thai Green Style)
Python Recipe
1Setup & Prepare
About This Recipe
Python simmered in fragrant Thai green curry with coconut milk, bamboo shoots, and Thai basilâcreamy, spicy, and aromatic.
Cultural Context
(140 words) Thai green curry (ŕšŕ¸ŕ¸ŕšŕ¸ŕ¸ľŕ¸˘ŕ¸§ŕ¸Ťŕ¸§ŕ¸˛ŕ¸) is one of Thailand's most beloved dishes, featuring coconut milk-based sauce vibrant with fresh green chilies, Thai basil, and aromatic herbs. While traditionally made with chicken, pork, or fish, snake meat has long been consumed in Thailand, and python adapts beautifully to this preparation. The curry's rich coconut base adds the fat that lean python lacks, while the complex spice paste provides layers of flavor. Thai cuisine emphasizes balanceâthe curry should be spicy, sweet, salty, and aromatic simultaneously. Python's mild flavor allows the green curry paste to shine while providing substantial protein. This dish represents Thai cooking principles applied to sustainable protein, creating comfort food that's both exotic and familiar.
2Ingredients
Shopping List
3Cooking Instructions
- Heat vegetable oil in large pot or wok over medium heat. Add green curry paste and fry for 2-3 minutes, stirring constantly, until paste darkens and becomes very fragrant.
- Add thick coconut cream from top of cans (reserve thinner milk) and cook with curry paste for 3-4 minutes, stirring frequently, until oil begins to separate from coconut milkâthis step is crucial for authentic flavor.
- Add python pieces and stir to coat completely in curry paste. Cook for 5 minutes until python begins to whiten.
- Add remaining coconut milk, stock, fish sauce, palm sugar, and kaffir lime leaves. Bring to boil, then reduce to gentle simmer.
- Simmer uncovered for 35-40 minutes until python is tender, stirring occasionally. The curry should thicken slightly as it cooks.
- Add bamboo shoots, Thai eggplant, and sliced chilies. Simmer for 10-15 more minutes until vegetables are tender.
- Taste and adjust seasoningâadd more fish sauce for saltiness, palm sugar for sweetness, or lime juice for brightness. Thai curry should be balanced, not one-dimensional.
- Just before serving, stir in Thai basil and lime juice. Remove from heat and let basil wilt in residual heat.
- Serve hot over steamed jasmine rice with lime wedges and extra basil for garnish.
4Chef's Notes & Pairings
Chef's Notes
- Frying the curry paste until oil separates develops deep, complex flavors essential to authentic Thai curry.
- Thai eggplant and kaffir lime leaves are available at Asian markets; regular eggplant and lime zest can substitute in a pinch.
- Don't skip the palm sugarâit provides authentic sweetness and balances the spice.
- The curry should be creamy and coconut-rich, not watery; simmer uncovered to achieve proper consistency.
- Fresh Thai basil is essential; Italian basil tastes completely different.
Wine Pairing
Off-Dry Riesling or Thai Iced Tea â German or Australian Riesling balances the spice, or serve traditional Thai iced tea.
Nutrition Facts
(per serving) Calories: 465 | Protein: 40g | Fat: 28g | Carbohydrates: 16g | Sodium: 920mg
