Thai green curry

September 20, 2010 — 1 Comment

Thai Green Curry in the wok

Fragrant, fresh, simple and really tasty. Gotta give this one a go folks!

Green Curry paste (mild)
(serves 4)
Green chillies
2 shallots
2 garlic
knob of ginger – about the size of your thumb
2 Lemongrass
5 Kafir lime leaves with peel
½ – 1 Tsp salt
5 Tblsp water

Put all ingredients in blender and blend until smooth.
Stores for up to 1 month in refrigerator in airtight container.

Thai Veg curry
Mezze of vegetables: pumpkin, carrot, kale, broccoli, cauliflower, onion, corn, mushroom, tomato, capsicum etc. Fry off curry paste first in a little oil until fragrant. Add vegetables and 1 Tblsp of light soy sauce, ½ Tblsp dark soy sauce, ½ Tblsp palm sugar and cook until veg are cooked but still crisp. Add 6 Tblsp coconut milk in at end (1 small can), warm through and serve. Goes  nicely served with brown rice and Pizzini Wines “Verduzzo Dolce”.


One response to Thai green curry


    anything spicy is delicious

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