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HAMILTON

I've recently returned to UK following my 7th Visit to Thailand. I want to try to make Thai Green Curry...not too spicy(hot)
I love it evrytime I'm in LOS so , does anyone have a simple recipe that can be made in UK. Maybe suggest alternative ingredients if needed.

dirtydog

If your color blind this curry may help Colored Thai Curry (Thai Red Curry (Beef))

HAMILTON

Thanks DD. I have also seen the recipe and video you posted on 15/3/08.
Cooking tonight.

attaboy

http://www.maesribrand.com/Can.htm


http://www.maesribrand.com/VacuumPack100.htm

toslti

Thai4UK - RECIPES - KAENG KHIAO WAN NUEA

You used to be able to get everything you needed from these guys but it seems that they have gone under. Recipes are still on their web site though... I must print them all off

unkleblacky

Hey toslti try these guys in the UK, I have not used them but they seem to be offering simiar service as Thai4UK.

Thai food stockists with Thai recipe packs

good2bhappy

instead of pea obergines I used peas

HAMILTON

I made the curry using DD's recipe. I was sick. Curry was great but I ate too much. Had a beer after eating it and the cold and hot didnt mix.

toslti

Thanks Unkle..... they look so similar it's uncanny!!!!.... I'll work up an order.

dirtydog

Ingredients

4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 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

Method

1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Tip:

When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.




Preparation time less than 30 mins
Cooking time 30 mins to 1 hour


Ingredients

1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only

Method

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

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rusman123

wow thanks for those links im going to give a few of those recipies a try