Thai Green Curry Recipe at MyDish

Thai Green Curry

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Method

  • Heat 1 tbsp vegetable oil in a sauce pan until very hot.
  • Add 70g green curry paste.

  • Stir-fry then add 1 tbsp coconut cream.
  • Stir gently to avoid burning then add 1 tbsp coconut cream again.

  • Add 250g chicken meat (sliced).
  • Stir-fry, then add again 1 tbsp coconut cream.
  • Stir-fry until cooked through.

  • Add 250ml coconut cream then 100ml water. Simmer for a while.

  • Add diced seasonal vegetables (100g aubergines or pumpkin, 60g baby corns).
  • Lower the heat and simmer for a while until vegetables are soft and tender.

  • Season with 1 tsp fish sauce.
  • Garnish with 4 dried kaffir lime leaves and 2 dried red chillies.
  • Serve with steamed white rice.

    • Tips

    • For best results, use chicken leg meat (boneless and diced).

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    Ingredients

    • 400ml deSIAM Coconut Cream
    • 70g deSIAM Green Curry Paste
    • 1 tsp deSIAM Fish Sauce
    • 4 pieces Kaffir lime leaves
    • 2 pieces Dried chilli
    • 250g  chicken meat (diced to bite size)
    • 100g  pumpkin or aubergines
    • 60g  baby corns

    By Views 343  Added Tue Sep 18 2012


    The hottest of all Thai curries

     

    Marisa and Abbie love to share their passion for Thai cuisine. Find more of their recipes on www.desiam.com Read More