|This is a quick recipe for thai green curry. Light, spicy, delicious and easy to make, this curry is ideal for cold winter evenings. This recipe uses Mae Ploy green curry paste. While there are many others on the market, I believe this one has the most authentic flavor. If you like these curries, don’t waste time with the single serving sachets of paste – buy the kilo packs. They’re most cost effective and you don’t have to keep replenishing your supply. If you can’t find it locally, try ordering onlineChop some chicken and vegetables into bite size pieces. Heat some oil in a wok, add about 50gms of the paste, stir for 30 seconds, add the chicken, stir till white, add about 500 ml coconut milk. If you’re using canned coconut milk, remember to dilute it before using, else the gravy becomes quite thick. Simmer for 7 minutes and then add any vegetables you like. Simmer for another 5 minutes, add a pinch of palm sugar [or any other sugar if you don’t have any palm sugar] a dash of fish sauce [its a thin, salty sauce available in most supermarkets] and you’re done.
Serve with white rice in a bowl. You don’t have to add chicken if you’re vegetarian – just go with the vegetables.
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