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So I took the week off work this week to go see my mum and spend some time with her. For years I have been pestering her to teach me her authentic ways of cooking Thai food and this time we actually got round to doing it. Thai Green Curry is one of my favourite dishes whether at home or out at the restaurant and so was first on my list for learning. The process is SUPER simple. Follow the steps below for a bit of Mummy Todd's delish curry:

What you'll need
                                                   
1 Tbl spoon Green Curry Paste  
1 Tin of Coconut Milk
4 Chicken breasts diced
1 Teaspoon of Sugar
4 Tbl spoons of Fish Sauce
2 Tins of Bamboo Shoots
1 Cup of Frozen Green Peas
1 Small Red Chilli



The first thing you need to do is heat about half a cup of coconut milk in a frying pan, letting it get really hot until the point where its almost burning away.  Once it gets to this heat then begin stirring in 1 tablespoon of the green curry paste (the type my mum uses can be seen in the picture above). After you have blended the coconut and curry paste together then its time to add the chicken and let it cook. 


Once the chicken is thoroughly cooked inside and out its time to add the bamboo shoots and a bit more of the coconut milk. Just pour about half of whats left from the can, to get the best taste of coconut infusion you mustn't put it in all at once but add gradually throughout the cook. Next add the bamboo shoots and stir well. 



Let the curry simmer for about 5 minutes as the bamboo shoots infuse into the mixture then add 1 teaspoon of sugar and stir in well. 


Empty the contents of the coconut milk from the can and then next add in about 4 tablespoons of fish sauce which can be easily bought from most continental stores. Leave to simmer for a further 5 minutes.


It is common in Thailand to have peas in the Green Curry, not quite frozen green peas like we have in the UK but mum says these will suffice as it would be difficult to find the Thai peas here. Add one cup of peas into the pan and leave to cook for ten minutes.


Whilst the curry is simmering away you have the option to add one last ingredient. These red hot bad boys are used to add a little extra heat and a bit of decoration too so therefore are totally optional.  If you would like to add them then slice finely lengthways and add to the pan. Cook for another 5 minutes and then serve. 




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