Vegetable Curry Recipe Thai

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Frequently Asked Questions

How do you make Thai green curry?


  • 2 tbsp coconut oil or rapeseed (canola) oil
  • 1 batch of Thai green curry paste or shop-bought to taste
  • 450g (1lb) skinless chicken thigh or breast fillets, cut into bite- size pieces
  • 250ml (1 cup) Thai chicken stock or unsalted chicken stock
  • 400ml (13⁄4 cups) thick coconut milk

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How to make Thai green curry?

  • Stir-fry the shallots along with sesame oil and cashews (or peanuts) for 1-2 minutes on high heat until slightly browned.
  • Add green curry paste, ginger, shallots (or chopped onion), and stir fry for another minute. ...
  • Add the coconut milk and bring to a boil on medium high-heat.

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What are the ingredients in green curry?

Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926. Ingredients. Apart from a main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce.

How to use real Thai green curry paste?

  • The first step is to prepare your ingredients to pound your green curry paste. ...
  • Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. ...
  • Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. ...

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