Thai green curry recipes
Our top 3 of 10 Thai green curry recipes
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Thai Green Curry
- Thai Green Curry
- Thai Green Curry - A La Pete
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Tips
As you're only using half of the coconut milk, the other half can be frozen for your next curry. Also, as you're only using the juice of half of the lime, why not use the other half to make a nice vinaigrette to go with your salad. 2 parts extra virgin olive oil to one part lime juice, lightly crush a clove of garlic, mix or shake it in with the mixture for just a few seconds, then fish it out. Add salt and pepper to taste.
Ingredients
- 1 tsp Ground Nut Oil
- 1 Medium Onion
- 3 Cloves Garlic
- 1 Green Pepper
- 2-3 Green Chillies (seeds optional)
- 2 tbsp Thai Green Curry Paste
- 1 tbsp Soft Brown Sugar
- 1 Handfull Sugar Snap Peas (halved)
- 1 Handfull Baby Corns (quartered)
- 2 Chicken Breasts
- 1 Lime (Zest And Juice)
- ½ tin (200g) Coconut Milk
- 1 tbsp Thai Fish Sauce (Nam Pla)
- 1 Handfull Fresh Coriander Leaves
Method
- Fry the chopped chicken, onion, garlic, green pepper, sugar snap peas, corns and chillies in the oil for a minute or two on a medium/high heat until the chicken is browned.
- Add the curry paste and cook for a couple of minutes more.
- Stir in the lime zest and sugar and cook for another minute.
- Now add the coconut milk and fish sauce.
- Cook for half an hour or so until the sauce reduces and thickens.
- Now add the chopped fresh coriander and squeeze in the juice of half of the lime.
- Serve on a bed of boiled rice with a green leafy salad.
daviemuir has contributed to these popular cooking recipes:
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Add commentIngredients
- BEFORE YOU COOK HAVE READY
- 400 gm Sliced Chicken breast (not too thick)
- 500 ml coconut milk
- 30 ml Thick coconut cream to dress
- 100 gm (4tbls) Thai Green Curry paste
- 1 Aubergine Cubed
- 50gm Courgette or other crunchy veg sliced
- 40 gm Palm sugar (or to taste)
- 30 ml Thai fish sauce
- 2 Kaffir leaves discard stem
- 30 gm basil leaves to dress
- 1 Medium green chilli
- 1 Medium red chilli
Method
- In a frying pan, pour in half the coconut milk and fry over a brisk heat for a few minutes until separated into oil. (should be clearish. Add the green curry paste and fry over a medium heat for two minutes.Add chicken and cook until white, add remaining half coconut milk and add aubergine and other veg. Simmer for 5 mins then add sugar if using and kaffir leaves and fish sauce. Serve with chopped chillies and basil leaves with the 30 ml reserved coconut milk
Philip Dobson has contributed to these popular cooking recipes:
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Add commentIngredients
- 300g Chicken Breast
- 1 Tin Coconut Milk
- 4 Kaffir Lime Leaves
- 4 Green Chillies
- 1 cup frozen peas
- 1" Cube Galangal
- 1 Lemon Grass
- 4 cloves Garlic
- 1 smal shallot
Method
- Make the paste with a pestal and mortar: Add the Green Chillies the galangal the lemon grass the garlic and the shallot (all finely chopped).
- Cut the chicken breast into cubes. Stiry fry the paste for 1 minute in the oil. Add the chicken breast stir fry until cooked through. Add the coconut milk and simmer, add the peas and leave simmering for 10 mins. Serve with sticky rice.
1 Comments
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Add commentEasy Chef Tue Apr 26 2011 • Reply
I love Thai curry - so going to try this one - looks delicious.