This tantalisingly tasty Thai green curry is quick and easy to make and will be a winner with the entire family with flavours to suit all palates. You can keep it simple with ready-made curry paste or you can be a bit more adventurous and get your pestle and mortar out to make your own.
Preparation Time: 30 minutes
Cooking Time: 20 – 30 minutes
You will find the coconut milk and Thai green curry paste on the world food aisles in most large supermarkets with a range of brands and lower fat coconut milk available too. The low fat coconut milk still tastes great so this is ideal if you’re cutting back.
You can use chicken breasts or thighs, both will taste delicious. Chicken thighs are easier on your budget. If you love the coconut flavour then you can swap the vegetable oil for coconut oil.
We’ve cheated a little with this recipe by using the ready made Thai green curry paste but you can make your own if you’re looking for a real authentic meal. Thai green curry paste is traditionally made by mixing green chillies, garlic, galangal, shallots, lemongrass, kaffir lime peel, coriander roots, cumin seeds, white peppercorns, shrimp paste and salt. Crushing these ingredients together in a mortar to blend the flavours.
The name comes from the colour of the Thai green curry which happens because of the green chillies that make up the paste. In Thai the name is kaend khiao wan which translates to ‘sweet green curry’. The curry was invented between 1908 and 1926.
Thai green curry is normally served with rice and the protein doesn’t have to be chicken, you can use fish or shrimp to mix it up a little. If you’re looking for a real feast then you can add some roti which tastes delicious dipped in the curry sauce.
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