Green Thai Curry     

DescriptionRecipes from the locals for Green Thai Curry
Curry TypeChicken
SourceKirk Farrell
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
Ingredients1 can (440ml) coconut milk
2 tbsps Thai green curry paste (I make my own, but the commercial stuff is
almost as good)
3 tbsps Naam plaa (fish sauce)
4 chicken breasts, cut into thin strips Red or green chillies, chopped, to taste - I use Thai birds eye chillies ( you can get them at Asda if in the UK)
6 lime leaves, torn(dried are fine)
2 cups button mushrooms, quartered
2 cups baby corn,cut into 1 inch pieces
4 Spring onions, cut into 1 inch pieces (NB any vegetables could be substituted here, but this is what I usually get
served when in Thailand)
Juice of 1 lime
Chopped coriander
InstructionsHeat 1 tbsp oil in a wok, and fry the curry paste for 2 minutes. Add chopped chillies and cook for a further 1 minute.

(Cough a lot while frying chillies)

Add coconut milk and bring to a gentle simmer. Add sliced chicken and lime leaves, simmer for 10 minutes Add mushrooms and corn, simmer for 5 minutes or until chicken is cooked.

Add spring onions and fish sauce, simmer for 1 minute. Remove wok from heat. Stir in lime juice and coriander -serve immediately with steamed jasmine rice and a wedge of lime. (I have been served this with noodles as well, which was quite nice)
NotesHere is a few Thai phrases for ya

Aroy maak maak (Very delicious)
Dee maak maak (Very good)
Chawp phet phet (I like it hot & spicy)

[ Home | Search | Indexes | News | Links | About ]

Death by Curry