I have a thai green curry tin that I bought from the store recently. Any simple recipes involving the same?!
Answers:
I am a former chef and worked in Asia and prefer green curry paste for veggie curry's, now you have the choice of veg, I use zucchini, eggplant either regular or Thai, carrots, onions, mushrooms, potato's, green beans and either chinese cabbage or bok choy!.
It is really as simple stir fry type dish for the carrot sliced thinner, and then after stir frying for 3-5 minute add 2-3 spoons of the curry paste I use a tablespoon, and the either stock or coconut milk and simmering until done to a consistency you like, crunchy or softer!. You ca also adjust the seasoning with salt, soya sauce and a dash of sugar if you feel it needs it!.
Then either serve over rice, soba or spaghetti noodles or Mei Fun the long flat rice noodles your get in chinese and vietnamese restaurants, enjoy, if you need any more tips just let me know
Www@FoodAQ@Com
It is really as simple stir fry type dish for the carrot sliced thinner, and then after stir frying for 3-5 minute add 2-3 spoons of the curry paste I use a tablespoon, and the either stock or coconut milk and simmering until done to a consistency you like, crunchy or softer!. You ca also adjust the seasoning with salt, soya sauce and a dash of sugar if you feel it needs it!.
Then either serve over rice, soba or spaghetti noodles or Mei Fun the long flat rice noodles your get in chinese and vietnamese restaurants, enjoy, if you need any more tips just let me know
Www@FoodAQ@Com
Thai green curry with sweet basil
Ingredients
1 tbsp vegetable oil
1 tsp curry paste
2 kaffir lime leaves
1!.5 chicken breasts, chopped
1 tin coconut milk
300ml chicken stock, approx
1 tsp white sugar
0!.5 tin Bamboo shoots, chopped
3 baby aubergines, roughly chopped
1 red chilli
1 tbsp Thai sweet basil or basil
1!. Heat a tablespoon of oil in a hot wok!. Add a good tablespoon of green curry paste and stir-fry!.
2!. Tear up the lime leaves and add to the pan!. Spoon in the cream from the coconut milk (the thicker top half of the liquid) and then add the chicken pieces (the cream helps to tenderise the chicken)!.
3!. Once the chicken is half cooked, add more of the watery part of the coconut milk (roughly half the remaining quantity)!. Leave to simmer for two or three minutes!. You should see the oil from the curry paste and coconut begins to rise to the surface!.
4!. Pour in the chicken stock, and then season with a dash of fish sauce and a teaspoon of white sugar!. Add the slice bamboo shoots and roughly chopped aubergine!. Finally stir in the red and green chillies and the sweet basil!. Simmer for one to two minutes, until the aubergine is soft!. Serve with Rice
good luck!Www@FoodAQ@Com
Ingredients
1 tbsp vegetable oil
1 tsp curry paste
2 kaffir lime leaves
1!.5 chicken breasts, chopped
1 tin coconut milk
300ml chicken stock, approx
1 tsp white sugar
0!.5 tin Bamboo shoots, chopped
3 baby aubergines, roughly chopped
1 red chilli
1 tbsp Thai sweet basil or basil
1!. Heat a tablespoon of oil in a hot wok!. Add a good tablespoon of green curry paste and stir-fry!.
2!. Tear up the lime leaves and add to the pan!. Spoon in the cream from the coconut milk (the thicker top half of the liquid) and then add the chicken pieces (the cream helps to tenderise the chicken)!.
3!. Once the chicken is half cooked, add more of the watery part of the coconut milk (roughly half the remaining quantity)!. Leave to simmer for two or three minutes!. You should see the oil from the curry paste and coconut begins to rise to the surface!.
4!. Pour in the chicken stock, and then season with a dash of fish sauce and a teaspoon of white sugar!. Add the slice bamboo shoots and roughly chopped aubergine!. Finally stir in the red and green chillies and the sweet basil!. Simmer for one to two minutes, until the aubergine is soft!. Serve with Rice
good luck!Www@FoodAQ@Com