Thai Green Curry

Monday, April 22, 2013

You will need...
Heat the oil until boiling. Remove off the heat and add the curry paste and brown sugar - mix.
Add the diced onions to the mixture and stir until coated. 
Bash the ends of 2 lemon grass stalks and mix for a further 2mins.
Add the meat ½ lime zest and cook until golden. Then add the coconut milk, fish/ soy sauce and simmer.
Leave the curry to cook for 25-30 minutes and chop the fresh coriander.
Stir in the coriander and juice of 1 lime and leave for 1 minute. Check for seasoning and serve.

I’m a big fan of Thai food especially when it brings a little heat to the table! Thai Green Curry (as well as Pad Thai) is one of my all-time favorite meals and throwing an authentic dish together at home is pretty darn easy as all the ingredients can be bought in your local supermarket.

This dish is an authentic style creamy curry with a little heat and served with boiled rice (in which the sauce is soaked up). I've just added my own little twist to the rather tasty dish and used turkey instead of chicken as it has less fat! Hello Healthy. 

You will need
1.5 tbsp vegetable oil
400ml coconut milk
1 Large diced onion
3 Heap tbsp Thai green curry paste
2 thick stalks lemongrass (optional)
750g skinless chicken or turkey (as preferred)
1-2 lime juice/zest
½ tsp Fish Sauce and/ or ½ tsp Dark Soy Sauce
Handful Fresh Coriander
1 tbsp soft dark brown sugar

Preparation method
  • Heat the oil in a wok or large frying pan until bubbling. 
  • Take the pan off the heat and add the green curry paste and sugar and mix together.
  • Place the wok back on the heat and add the onions, stir until coated.
  • Bash the two ends of the lemon grass with rolling pin or squash with the flat side of a knife and use these to stir the onion mix for a good 2 minutes.
  • Reduce the heat slightly add the turkey/chicken pieces and grate in ½ the zest of 1 lime. Continue to stir the meat until coated and golden brown.
  • Once the meat has browned on all sides add the coconut milk, ½ tsp fish sauce and ½ tsp soy sauce (or 1tsp of either) and bring to simmer.
  • Leave the curry cooking for 25-30 minutes until the milk has thickened slightly.
  • Stir in a handful of coriander and the juice of 1 lime and leave for 1 minute.
  • Taste the mixture for seasoning and add a splash more of soy/ fish sauce if need be.
  • Add a touch of fresh coriander on top for decoration.
  • And serve with boiled rice. 

Beki Xo
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  1. Looks yummy. I make it with sauce from a jar should try doing from scratch!

    1. Its so easy to make and tastes completely different a more authentic x

  2. This looks lush! I will definitely be giving it a try :) lovely blog xx

  3. This looks scrummy I can't wait to try it! XX

  4. Wow, eye catching.... wanna try too.