Recipes CURRIES OF ORIGIN: THAI GREEN CURRY
CURRIES OF ORIGIN: THAI GREEN CURRY
The hottest of the 3 most popular Thai curries, the Green Curry from the North of Thailand is traditionally very fragrant and rich in colour, boasting strong lime and ginger overtones.
When cooking Thai Green curry, it is important to remember that texture is equally as important as taste. The addition of the vegetables should be done in such a way that they do not overcook.
This spice blend is suited for both vegetable and meat versions of the curry.
- WHAT YOU WILL NEED -
- 2 Tbsp peanut oil
- 1 tsp finely chopped garlic
- 2 tsp sliced ginger
- 3 tsp Thai Green curry spice
- 500 g diced deboned chicken breast
- 400 ml coconut milk
- 1 green bell pepper
- 2 sliced courgettes
- 2 tsp fish sauce
- METHOD -
Heat the peanut oil in a deep saucepan and sauté the diced onion, finely chopped garlic and sliced ginger until translucent. Then, add the Thai Green curry spice to the sautéed onions and fry for 30 seconds to form a paste.
Add the diced deboned chicken breast and allow to brown on all sides whilst coating with the spice paste. Add the coconut milk and bring to a boil.
Reduce heat and allow to simmer for ± 5 minutes or until the chicken is cooked.
Then, add the deseeded, roughly cubed green bell pepper, the sliced courgettes and allow to simmer for 3 – 5 minutes or until the vegetables are soft, but still firm and colourful. Stir in the fish sauce and add a generous handful of fresh Thai basil or coriander leaves according to taste.
Can be served with fragrant long grain rice and garnished with fresh Thai basil or coriander leaves. Serves 2 -3.
Recipe Image by: Cookie and Kate
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