(A Legend of All Time Favorite Thai Curry )
Green curry is a variety of curry in Thai cuisine. The name „Green“ curry derives from the color of dish. Green curry tends to be as hot as Red curry or hotter.
How to use:
Thai green curry can be made with all kinds of meat. The more popular ones are made with chicken, meatballs and pork. This dish is usually eaten with rice as part of a wide range of dishes in a meal. It can also be served with roti, an Indian style flatbread.
- 0.3 kg chicken breasts or turkey breast, (diced)
- Curry paste, green (available at Marketplace3000)
- 300 ml of water
- Thai eggplant, in small pieces
- Cashew nuts, optional
Working time: approx. 30 min. / Difficulty level: easy
Heat water in a saucepan, add curry paste, stir well. Add the diced meat (chicken or pork meat). Add aubergine pieces (small cubes), simmer on medium heat for about 15 – 20 minutes and let reduce slightly. Add mint leaves 5 minutes before the end. Who likes it, can add a few cashew nuts.
Side dish: Thai scented rice.
Ingredient List – Green Curry Paste
- Coconut cream 30.00%
- Lemongrass 16.00%
- Chilli 14.00%
- Galangal 10.50%
- Sugar 9.00%
- Garlic 8.00%
- Shallot 7.00%
- Salt 5.00%
- Citric acid (E330) 0.50%