Don’t be scared. Its super easy and fast. If you can make it in the morning or day before the flavours will do wonderful things. I use curry paste. You know what? Provenance & making things from scratch is a wonderful thing and I believe in it when it comes to sourcing meat etc but the truth is the paste is a pain to make AND if I’m honest, its no less authentic coming from a tub. I remember going to see a friend for dinner and his wife was grass roots Thai. The curry was amazing. And you know what she used? Yup ready made curry paste. Bottom line is you can make a great curry literally using paste + coconut milk + meat/fish so don’t worry if you don’t have everything!
Recipe 2: Thai Green Curry: Prep time 10 mins, cooking time 20mins
- Crush: 1 tsp of corriander seeds + 1 tsp of cummin seeds. Then fry for 1 min.
- Add Thai green curry paste (yes I’m cheating), and fry for another 2 mins, then the coconut milk. Next the diced chicken, aubergines & Mushrooms. Nope, no frying off beforehand.
- Finish: Simmer for approx 20mins until you’re sure the chicken is cooked. Add sugar & fish sauce to taste.
That’s literally it, crazy huh? Enjoy.
TIPS: Go by instructions for the paste, it can be quite strong otherwise. DO add sugar, with all this healthy eating its easy to not bother but actually it enhances the flavour greatly.
Here is the Thai Green paste I use: Mae Ploy Green Curry Paste
Looking for the perfect coconut milk? Here’s the coconut milk we use as I find some of them just too watery, this has a nice consistency: Pride Coconut Milk