Mudgeeraba Spices
Thai Green Curry Recipe
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.
Ingredients
Paste Ingredients- 3 spring onions, green parts included
- 6 cloves garlic
- 6 green chillies
- 2 tsp lemon rind
- 1/2 cup chopped coriander leaves
- 1 tsp chopped lemongrass
- 1 tsp blachan
- 2 - 4 tbsp Thai Green Curry Blend
- 2.5 cups coconut cream
- 1kg Chicken pieces
- 1 tbsp fish sauce
- 1/2 cup chopped coriander leaves
Method
- Blend all ingredients (except fish sauce, coconut cream and chicken) into a 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.
- Serve the curry with rice and/or Naan bread.
