Thai Green Curry
Thai Green Curry
2 hours and 30 minutes
2 Serves
Thai green curry builds layer upon layer of flavour: herbs, heat and meat. This recipe meshes skilfully with modern crisp white wines.
Ingredients
- 600 g boneless chicken thighs \/ peeled prawns
- 4 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp cracked pepper
- 1 tbsp garlic, finely chopped
- 1 tbsp canola oil (plus additional oil, for frying)
- 3 tbsp green curry paste
- 500 ml coconut milk
- 250 ml chicken stock
- 1\/4 cup palm sugar
- 1 can bamboo shoots
- 1 cup Thai basil leaves
- 60 ml water
Method
- Mix together the garlic, sugar, pepper and half the fish sauce, in a large mixing bowl. Add chicken or prawns and marinate in the fridge for 1 \u2013 2 hours.
- Heat a tablespoon of oil in a medium pan, then add the green curry paste and cook for two 2 minutes. Stir in coconut milk, stock, palm sugar and the remaining fish sauce. Add stock, bring to boil and simmer until mixture thickens.
- Add rest of ingredients. Remove chicken\/prawns from marinade and add to saucepan, simmer until the meat is cooked. Serve with steamed rice.
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