Taste of Thai


When it is pouring, dull and drab… I’m always craving for something soup-like to match the weather.

Thai Green Curry

Green curry paste – I used the one I bought from Singapore during a recent trip, but it is really easy to put this together. It can also be frozen, so even better

1 cup soya nuggets (soaked in water for half hour)
1/2 packet of tofu, sliced and grilled to remove the excess water
1 big carrot, peeled & chopped
3 beans, chopped
1/2 cup sweet corn kernels
200 ml coconut milk
Water
Salt to taste

Heat a pan and sautee the curry paste until it looses all the raw flavour. Now add the coconut milk and water and allow this to boil. Add the vegetables (or meat if you prefer) and let it simmer until cooked. Serve with rice or steamed noodles.

Thai curry paste – green

  • 4-6 medium green chillies, de-seeded and roughly chopped
  • shallots, roughly chopped
  • 5cm/2in piece of fresh ginger, peeled and grated
  • garlic cloves, crushed
  • small bunch of fresh coriander, stalks and roots attached if possible
  • lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
  • lime, grated zest and juice
  • 8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
  • 2.5cm/1in piece galangal, peeled and chopped (if available)
  • 1 tbsp coriander seeds, crushed
  • 1 tsp ground cumin
  • 1 tsp black peppercorns, crushed
  • 2 tsp Thai fish sauce or light soy sauce
  • 3 tbsp olive oil
    (this one is from bbc.co.uk/food and it works really well)

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