Thursday, December 22, 2011

Thai Green Curry

I love Thai food, and on colder nights I particularly love a nice spicy curry. This one is delicious and easy to make which is perfect when you don't have much time.

Like the Penang Curry I made some time ago, I use Mae Ploy curry paste and just add a few extras to boost the flavours you like.

1-2 Tbs curry paste
1 tin coconut cream
1 tin coconut milk
Kaffir lime leaf
Coriander leaves
Snow peas
Fresh lemon grass

In a pan, fry the curry paste with a small amount of coconut cream.
Add the chopped chicken and some finely sliced lime leaf and combine well.
Add the rest of the coconut cream and the coconut milk.
Bring to a gentle simmer and add the finely sliced or crushed lemongrass and chopped broccoli.
Stir through the snow peas and fresh coriander leaves.

Serve with steamed rice and top with a little fresh red chilli for some colour and extra bite.


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