Thai Green Curry
onion - sliced
green pepper -sliced
thai creen curry paste
chicken breast - cubed
can coconut milk
olive oil
First, fry off the onion and peppers in a little oil. You can add anything else at this stage - courgette, for example.
When beginning to get soft, transfer to a bowl.
Add however much of the paste you'd like to a large glug of hot olive oil. I used a good two tablespoons.
Fry off until the aroma is released, then add the cubed chicken.
Brown the chicken, return the vegetables to the pan and add a tin of coconut milk.
Simmer until the chicken is cooked.
mmmmm I Love Thai Green curry, I make it pretty reguarly (It's a nice credit crunch dish - Makes enough for 2 people, for 2 nights.) The recipe I use is Nigel Slater's from his 'Real Food' recipe book - it's cracking.
ReplyDeleteForgot to add - your recipe (especially the paste) is very similiar.
ReplyDeleteGood effort, always worth making your own paste. You can always use it to make soups and fried rice.
ReplyDeleteWhat is that you have on the side, a bread of some sort?
ReplyDeleteI think the secret ingredient in Thai curries is shrimp paste - ungodly stinky, but so delicious.