Lizzie's Recipes

A collection of easy to make recipes

Best Thai Green Curry

Thai green curry is one of my favourite flavours and I have recently been put onto the best way to cook it.

A colleague of Simon’s has a Thai wife and she is a wonderful cook. She recommended a brand of Thai paste called Mae Ploy.  They do green, yellow and red and we have tried them all.  They are the most authentic flavours we have yet discovered and I thoroughly recommend you try them.  The paste is in a plastic bag inside the tub and it keeps for months and is readily available from most Asian grocery stores.

I always make a huge amount of these curries as they freeze well and we always have a few boxes of curry on a bed of rice stowed away for work lunches and dinners at any given time…

The other tip we received from our Thai friend was to always use coconut cream not milk.  The cream doesn’t seem to split as easily as the coconut milk and it really does give a deeper, creamier texture to the dish

Thai Green Curry

Served simply with steamed rice and a piece of roti bread to mop up the delicious sauce, this is the easiest curry you will ever make!  Plus it’s a great way to hide vegetables from little and big kids!

Thai Green Curry 1

 

Ingredients:

I tablespoon olive oil

3 tablespoons green curry paste

1 kg chicken thighs

2 tins of coconut cream (I used Siam Kitchen 560ml cans)

3 zucchini evenly chopped

2 green capsicums evenly chopped

Good handful of fresh green beans topped & tailed

8 baby potatoes cut in half

2 tablespoons of fish sauce

1 tablespoon of sugar

Bunch of coriander roughly chopped

Extra coriander for garnish

 

Method:

In a large heavy based pot heat the oil and gently fry the curry paste for a few minutes

Chop the chicken into large even sized pieces – I usually cut each thigh into four

Pour the coconut cream into the pot and stir thoroughly

Tip in the chicken and chopped vegetables (except coriander)

Stir thoroughly and gently bring to the boil

Simmer for about an hour until the vegetables and chicken are cooked through

Don’t boil too hard as the sauce will split

When ready add the fish sauce, sugar and fresh coriander

Serve with steamed rice and garnish with extra coriander

 

Bon Appetit! 🙂

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2 thoughts on “Best Thai Green Curry

  1. Wiesner, Cathy (Health) on said:

    Yum – sounds delish!!!! Thanks for the tip re the Thai paste – will keep a look out at the supermarket!! ☺

  2. Hi Cathy
    So gald you are enjoying the blog! I’m having a lot of fun adding in the recipes… I didn’t realise how many different things we eat…
    The Thai paste is a definite winner – makes it very authentic…
    Liz

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