Thai Green Curry Masala Mild (170g)
AUD $16
This Thai Green curry is used by making it into a paste and then cooking with coconut cream.
If you want to increase the heat of this curry when making the paste, add some green peppercorns (optional) and/or green chilli into the paste.
Cook traditionally with chicken, seafood and vegetables.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 76kJ | 1510kJ |
| Protein | 0.6g | 12.8g |
| Fat, total | 0.7g | 14.6g |
| — saturated | 0g | 0.9g |
| Carbohydrate | 1.6g | 32.2g |
| — sugars | 0.4g | 8.2g |
| Sodium | 3mg | 61mg |
Coriander Seed, Cumin Seed, White Pepper, Turmeric
Ingredients
Paste Ingredients
- 3 spring onions, green parts included
- 6 cloves garlic (6 tsp minced garlic)
- 6 green chillies (adjust to desired heat level)
- 2 tsp lemon rind
- ½ cup chopped coriander leaves
- 1 tsp chopped lemongrass
- 1 tsp blachan
- 2-4 tbsp Thai Green Curry Masala
Curry Ingredients
- 2½ cups coconut cream
- 1 kg Chicken, diced
- 1 tbsp fish sauce
- ½ cup chopped coriander leaves
Method
Blend all paste ingredients in a blender to create the paste.
Place coconut cream in a saucepan and bring to boil. Add chicken & simmer for 1/2 hour.
In a 2nd pan, put 1/2 of boiling liquid from chicken. Stir in curry paste, stirring frequently over high heat until liquid has evaporated.
Reduce heat and stir. Add rest of coconut milk containing chicken and cook until thick and oil begins to separate. Add fish sauce & 1/2 chopped coriander leaves.
Boil, then simmer for 5 minutes until liquid has thickened. Garnish with remaining coriander.
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