Updated: Jul 18
Many cooks choose to make their very own Green Thai Curry Paste from scratch, its a really nice thing to do if you have free time but today I want to focus on the fast cook, just got home from work type dish.
We have used many different brands of Curry Paste but Mae Ploy is always the best and is the choice of so many great Thai restaurants in Bangkok, My thoughts are, if its good enough for them then its certainly good enough for me and my clan.
My Wife is Chef Nartnapa who is a Thai professional, her pro tips are at the end of the blog, Nartnapa has a great reputation for tasty Thai meals and there are a few little tricks that defiantly make your dish taste restaurant standard.
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How To Make Chicken Green Thai Curry
Mea Ploy Green Curry Paste
200g Sliced chicken breast
Handfull of mixed veg, eg Broccoli, carrot, fine beans, spring green, mushroom, courgette , aubergine.
Thinly sliced frozen Lime leaf
Fresh basil leaves
1/2 tsp sugar (optiona)
1/2 tsp Fish Sauce (optional)
Can Chaokoh coconut milk
Half Cup water
Ok so first of all get a decent sized pot and add 1 tbsp of vegetable oil, once hot add 50g of your Paste and fry a little.
Once you can smell the intense chilli flavour or see a little smokiness start to whisk in your full tin of coconut milk and 1/2 a cup of water, now you have a Green Curry stock.
Bring the curry stock up to the boil and add your chicken breast, wait for 3 minutes then add vegetables and Kafir Lime leaf, simmer until the sauce has reached a consistency that you like, Finally add 5 fresh basil leaves. Thai Curries are very runny by nature but remember this is your curry so if you like it a little thicker, reduce the sauce further through a longer simmer.
Now you are finished, its time to pour into a serving bowl and place on the table for sharing.
Chef Nartnapa Tips for the perfect Chicken Green Thai Curry
Always Use to Mae Ploy Paste
When frying your paste make sure it smokes, a LIGHTLY burnt paste will have positive effect on your dish.
When your curry is finished have a taste, you will usually find a touch of sugar 1/2 tsp will improve flavour, as will a touch of fish sauce for saltiness 1/2 tsp, this is all your preference so add small amounts at a time.
If you over reduce your curry just add a little water until you reach preferred consistency.
Be creative with a small amount of garnish to make your dish look pretty on the table, grated carrot for colour, thinly sliced chilli, sesame seed, thinly sliced red cabbage, your call but make it look nice because you will enjoy the dish more.
Don't add Basil until the end of your boil
ooh Chao Koh Coconut milk is the professionals choice, it is thicker, if you can't get this brand use a different one but add vegetables later in the boil because you will be boiling to produce the thickness in the sauce much longer, the chicken breast won't be so sensitive to a longer boil.
Chao Koh Coconut milk Amazon
Mae Ploy Green Curry Paste Amazon Green and Red Paste with measuring scoop
A good resource to find out some history about Green Thai Curry and its versatile paste can be found here
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