Green Thai Curry     


DescriptionRecipes from the locals for Green Thai Curry
Curry TypeChicken
StrengthMild
DifficultyEasy
SourceKirk Farrell
VegetarianNo
VeganNo
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)
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