There are some pretty good Thai green curry pastes. There are also some bad ones, so browse until you find one that you really like. That, or make your own, which is always my favorite curry paste. The intense and delicious aroma of freshly pressed green Thai curry paste is simply unbeatable!
Once you've sorted your curry paste, this recipe is a breeze! The production takes only a few minutes. However, I hope you will try to prepare your own curry paste like this one. You will notice a big, tasty difference.
Green Thai Curry
Author: Dan Toombs
Recipe Type: Main
serves: 4 – 6
- 1 kilo of chicken
- 2 tablespoons of coconut oil or rapeseed oil
- 250ml Thai green curry paste – preferably homemade, but bought well in the store
- 500 ml coconut cream
- Vegetables – such as eggplant, baby corn, peas, peppers, bamboo shoots
- 2 tablespoons sugar – more or less to taste
- 3 tablespoons fish sauce
- 2 red Thai chili peppers
- Salt to taste
- Cut the chicken breast or thigh into thin pieces and set aside.
- Heat a large wok or pan over medium heat and add the oil. If visibly hot, stir in the chicken pieces and brown in the oil for a few minutes.
- Add the green curry paste and fry for about 30 seconds. Move the paste in the pan to fry evenly with the chicken.
- Add the cream coconut cream and bring it to a boil. Cook for about 10 minutes or until the chicken is cooked. Stir in the vegetables of your choice – as many or as few as you like. Let them simmer until they are cooked to your liking. I prefer that my side is crispy and not mushy at all.
- Garnish with the Thai red chili peppers
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