Thai Green Curry recipe!!

[ChunkyloverSV]

Over the the PH foodies.

Has anyone got a good Thai Green Curry recipe that can be rustled up in a quick fashion?

[mxspyder]

This is exactly the same as Keith Floyds recipe we use (ripped from the BBC site)

[markreilly]

My extra quick recipe is virtually the same but instead of using vegetable oil,do not shake your tin of coconut milk and when you use open it you will find the fat has solidified on top of the tin,use that instead over a medium heat or just fry paste on its own,commercial pastes has lots of oil in it anyway.
Essential ingredient to be put in just before serving is the juice of one lime regardless of using the lime leaves.Palm sugar if you have it,better taste.hold the asparagus,expensive and prone to getting over cooked,use some frozen peas instead and more beans.12 green birds eye/finger chilli chopped.if you want to cook it a few hours before,omit the veg and put in 5 minutes before heating up and serving.lime juice just before serving and heavy with the chopped fresh coriander.oops,a couple of cloves of garlic mashed, in the pan with the paste

Edited by markreilly on Monday 11th October 08:55

[Mobile Chicane]

Get a decent Asian brand of green curry paste, fry off some shallots, garlic and chillies, then add the paste, meat, fish sauce (to taste) and coconut milk.

Serve with steamed jasmine rice and chopped fresh coriander over.

Job done.

[parapaul]

4 chicken breasts
4 onions
1 chicken stock cube
1 tin coconut milk
2 tsp green thai paste
Fresh coriander


Slice/dice and gently fry chicken then put to one side. Soften onions in pan, add milk, stock cube and paste. Add chicken to sauce and simmer gently. Add roughly chopped fresh coriander before serving over jasmine rice.

[ChunkyloverSV]

thegavster said:

Once you've got a good paste then it's very quick to make. Maybe try one or two Thai cookbooks as I find the homemade pastes are vastly preferable to the pre bought pastes.

Thanks all!

I normally just use the supermarket paste and coconut milk, its delicious but nothing compared to eating out at a 'real' Thai resturant.

I don't think i will have time to make some home made paste, so are there any supermarket pastes that stand out from the rest?

[road_rager]

Go to an Asian supermarket and get some Thai Basil, that makes all the difference, and also pick up some baby aubergines.

[Bri957]

Don't use chicken breast, I always find thigh's give a lot more flavour in this recipe.

I don't brown the meat, but add once the base vegetables, paste and coconut milk are in. This makes it a lot more tender.

Edit - I add some crushed lemongrass to the sauce, but remove before serving.

Edited by Bri957 on Monday 11th October 13:01

[num2uk]

ChunkyloverSV said:

thegavster said:

Once you've got a good paste then it's very quick to make. Maybe try one or two Thai cookbooks as I find the homemade pastes are vastly preferable to the pre bought pastes.

Thanks all!

I normally just use the supermarket paste and coconut milk, its delicious but nothing compared to eating out at a 'real' Thai resturant.

I don't think i will have time to make some home made paste, so are there any supermarket pastes that stand out from the rest?

It's really worth the effort and not that time consuming with a blender. You can swap the galangal for ginger, however do not miss out the shrimp paste, most bigger supermarkets do stock this.

I make a load up then freeze it, will last for ages. Once you've done that you can cook a curry in about 15 mins.

Try this for the paste
Thai Green Curry Paste

and this for the curry
Thai Green Curry

Incidentally that site has some good recipes for other Thai and Indian curries.

[captainzep]

num2uk said:

It's really worth the effort and not that time consuming with a blender. You can swap the galangal for ginger, however do not miss out the shrimp paste, most bigger supermarkets do stock this.

Even if you don't make your own curry paste this time, have a go when you're not in such a hurry.

Putting your own homemade paste with all its fresh ingredients in the pan will create a smell (and evetually flavour) which is hard to beat.

Watch out for some of the more authentic shop bought pastes if you don't like super hot food. We bought some which was very hot, -but if you don't put enough paste in the dish it doesn't have enough flavour, so its difficult to modulate the heat.