Find recipes to make Thai green curry from scratch or if you have a jar of green curry paste - you can have a delicious green curry with lamb, prawns or chicken on the table in mere minutes.
Fragrant Thai green curry paste transforms chicken and plump miniature aubergines and courgettes into an exotic meal, with the minimum of preparation. For a real treat, serve the curry with creamy coconut rice. Delicious!
When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.
This is fast, delicious and very versatile. You can add pretty much anything to the sauce that isn't too strongly-flavored. I love putting in deep-fried tofu and a selection of veggies like mushrooms, carrots, mange tout and spinach, but you can add chicken, beef, firm-fleshed fish, prawns... anything! This recipe makes for a dish with a spicy kick, if you prefer mild food, reduce the amount of chillies. The sauce itself is vegan, so if you add tofu, you can have a delicious vegan meal.
This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to wash up afterwards.
This is my version of a Thai green chicken curry. I know some versions use aubergine but I like to use green peppers, courgette, peas and green beans.