Thai green curry recipe

This Thai green curry recipe can be made with fish or chicken depending on your preference. A quick, easy, classic recipe.


20 Feb 2018
Yield
4
Cooking time
20 mins
Preparation time
10 mins
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Ingredients

Light and fresh, with a fiery flavour - this Thai green curry recipe features the classic combination of coconut milk and green curry paste. The base sauce can be made in to either a Thai fish curry (pictured) or a Thai green chicken curry. Whichever you choose this is a speedy 30-minute meal perfect for after work.

  • 2tbsp vegetable oil
  • 3 shallots, thinly sliced
  • 2 cloves garlic, crushed
  • 2-3tbsp green curry paste
  • 2x400ml (13fl oz) tins coconut milk
  • 100ml(3 1/2fl oz) chicken or fish stock
  • 2tbsp fish sauce
  • 1tsp sugar
  • 3 kaffir lime leaves
  • 12 cherry tomatoes,halved
  • 600g (1 1/4lb) firm white fish fillets, cut into 3cm pieces
  • Handful green beans, trimmed
  • Handful pea aubergines
  • Fresh coriander, to serve
  • 2 limes, quartered, to serve

Method

  1. Heat the oil in a wok and stir-fry the shallots and garlic until soft. Add the curry paste and cook, stirring, until fragrant.
  2. Add the coconut milk, stock, fish sauce, sugar, lime leaves and tomatoes and bring to the boil. Simmer for 10 mins.
  3. Add the fish, beans and pea aubergines and simmer, covered, for about 5 mins or until the fish is cooked.
  4. Divide the curry among four bowls; top with coriander and the remaining chilli. Serve with rice and lime wedges.
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