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Thai Green Curry Masala Mild (1kg)

$70

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 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.

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Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

76 kJ
1510 kJ

Protein

0.6 g
12.8 g

Fat, total

0.7 g
14.6 g

-saturated

0 g
0.9 g

Carbohydrate

1.6 g
32.2 g

-sugars

0.4 g
8.2 g

Sodium

3 mg
61 mg

Ingredients

Coriander Seed, Cumin Seed, White Pepper, Turmeric

Recipe

Ingredients:

 

Curry Ingredients

  • 2.5 cups coconut cream
  • 1 kg Chicken pieces
  • 1 tbsp fish sauce
  • 1/2 cup chopped coriander leaves

 

Paste Ingredients

  • 3 spring onions, green parts included
  • 6 cloves garlic
  • 3-6 green chillies (to desired heat)
  • 2 tsp lemon rind
  • 1/2 cup chopped coriander leaves
  • 1 tsp chopped lemongrass
  • 1 tsp blachan
  • 2 – 4 tbsp Thai Green Curry Masala

Method:

  1. Place coconut cream in a saucepan and bring to boil. Add chicken & simmer for 1/2 hour.
  2. While chicken is simmering, combine all paste ingredients and blend into a paste.
  3. In a 2nd pan, put 1/2 of boiling liquid from chicken, add paste.
  4. Stir pot frequently over high heat until liquid has reduced (careful not to burn). Lower heat and stir.
  5. Add rest of coconut milk containing chicken and cook until thick and oil begins to separate.
  6. Add fish sauce & 1/2 chopped coriander leaves.
  7. Boil, then simmer for 5 minutes until liquid has thickened.
  8. Garnish with remaining coriander.
  9. Serve the curry with rice and/or Naan bread.

Additional information

Weight0.6 kg
Dimensions10.5 × 9 × 14 cm
Heat

Size

Australian % Ingredients

26

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