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Thai Green Curry
Thai Green Curry
Ingredients :
• 1 tbsp vegetable oil
• 1 tbsp soft dark brown sugar
• 2 tbsp Thai green curry paste
• 1 lime, juice only
• 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin
• 400ml/14fl oz coconut milk 750g/1?lb skinless, boneless chicken, cut into chunks by chef knife
• 6-8 kaffir lime leaves, torn into pieces
• Small handful of coriander, roughly chopped
• Good shake of Thai fish sauce or light soy sauce
Cooking Procedures :1. Heat oil in large cookware. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. 2. You will also taste the true flavors of the curry paste ingredients when it’s slightly cooler. The curry is now best left to sit for a few minutes so the sauce becomes creamier. Serve with lots of fragrant Thai jasmine rice. |
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