It is great to prepare a Thai green curry recipe with a delicious homemade green curry paste (from scratch) but I’m an even bigger fan of ready-made curry pastes I find in my (Asian) supermarket. Why? I once made a green curry paste from scratch at home but strangely it didn’t entirely reach the quality, depth and flavor of the bottled one. Or was it just in my head? I didn’t add shrimp paste because there was none available at that time and the galangal was substituted for ginger. Maybe these little changes were the culprits, who knows.
If you’re still in for a little bit of fun, here are the basic ingredients you need to prepare your own green curry paste at home: lemongrass, green chili, shallots, garlic, galangal, coriander, basil, ground cumin, pepper, ground coriander, fish sauce, shrimp paste, lime juice and brown sugar. Well I guess that's about it. You can either blend the whole lot or play the brave kitchen hero and grind it all into a smooth puree using a mortar and pestle if you got a couple of well-trained biceps...
Good luck and enjoy this recipe!
Ingredients for 2 persons
12,5 oz (350 g) chicken breast, diced
a handful string beans
a handful frozen peas
2 tbsp green curry paste
1 cup (240 ml) coconut milk
fresh mint or coriander
Pour a little sunflower in a large non-stick pan and place it over medium heat. Add the green curry paste.
Stirfry the curry paste for a minute until fragrant. Pour in the coconut milk.
Stir well. Let the curry sauce boil for 2 minutes over medium-high heat. Then add the diced chicken breast.
Stir well and let the chicken boil for 1 minute. Then turn the heat lower and let the chicken simmer for 3 minutes under a lid. Add the string beans and frozen peas.
Cook the curry for another 3 minutes. Take the pan off the heat and check the seasoning. Add extra fish sauce or chili sauce to taste if necessary. Stir in the freshly chopped mint or coriander.
Scoop the curry onto deep plates and serve hot.
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