Thai Green Chicken Curry (Easy Version)

This is a super easy Thai Green Curry recipe which is perfect for a mid week dinner.The secret is you will need an authentic Thai Green curry paste and Thai coconut milk. Additionally, you have to add the ingredients at the correct time whilst cooking. This dish is creamy yet fresh, a complex flavour of Thai Green curry goes fantastically well with Thai Jasmine rice.

Serve :2-3

Ingredients:

3.             Chicken breast- sliced or diced

3.             Garlic clove- finely chopped

1.             Small Red onion- sliced or finely chopped

2tbs.        Thai Green curry paste

400ml.    Thai coconut milk

1/2tbs.     Coconut sugar

1/2tbs.     Fish sauce

1.              Courgette- ribbon sliced

1/2.          Carrot- sliced

1/2.          Red pepper- sliced

25.           Basil leafs

1-2tbs.     Coconut oil

Method :

– Put the coconut oil, garlic and onions into the pan. Gently heat until the onions are translucent.

-Add the  Thai Green curry paste into the pan and cook for further 5 minutes, then add the chicken and cook for another 5 minutes.

-Add 100ml of coconut milk and 10 Basil leafs, stir well and wait for it to cook.

-Add the fish sauce, oyster sauce, sugar. Simmer for 10minutes.

-Add courgette,carrots and red pepper, and  the rest of the coconut milk. Simmer for further 5 minutes.

-Fold the rest of the basil leafs into the pot.

-Voila, there you have your tasty Thai Green curry.

 

Tip:

-Use 3 tablespoon of Thai Green Curry paste if you liked it spicy. Make sure you adjust the seasoning accordingly though.

-The original recipe uses the Holy basil, Turkey berry and Thai eggplant. But feel free to use any vegetables. I chose Red pepper, Carrot and Courgette because they are colourful and my daughter likes them. Happy cooking 🙋🏽

 

 

Thai Jungle Curry with Smoked Haddock

This is a low fat, easy Thai dish.There are plenty of nutritious herbs i.e. The fresh peppercorn, which is great for your digestive system and Lesser galangal is packed full of anti-inflammatory and anti-oxidant. The woody , earthy taste goes well with the smoked haddock. Happy cooking!

Serve:2

Ingredients for curry paste:

1                      Roast Red chilli

2 clove           Garlic

1/2                   Red onion chunks chopped

10gram          Ginger peeled and chunky chopped

1/4tsp             Salt

1tbs                 Lemon grass purée

2                      Kaffir lime leaf

3pieces           Lime peel

25gram          Lesser galangal-lengthways sliced

1/2tsp             Shrimp paste

Ingredients for curry:

2 piece          Smoked haddock (Frozen)

110gram       Raw king prawns

1tbs               Coconut oil

100gram      Green bean trimmed

100gram      Sweet potato

70gram        Baby sweetcorn trimmed

1/2                Carrot sliced

1/2                Red pepper chunks chopped

20gram        Fresh peppercorn with stem.

25gram        Lesser galangal lengthways sliced.

2cup             Water

1/2tsp          Sugar

1tsp             Fish sauce

1tsp             Light soy sauce

1tsp             Oyster sauce

1/2tsp          Dark soy sauce

1pinch        Salt

20                Basil leaf

400ml         Water

Method:

– Pre heat the oven at 200 Celsius.

– Wrap the smoked haddock in the baking paper parcel, drizzle with rapeseed oil.Then close the edge.

– Put the sweet potato on the baking tray , season with salt and pepper then drizzle with the rapeseed oil.

– Put the smoked haddock parcels and sweet potato in the oven for approx 20-25 minutes. In the mean time,start making the curry.

– Use an electric blender the roast red chilli, garlic, red onion, ginger, lemon grass purée, kiffir lime leafs, lime peels, lesser galangal, shrimp paste and salt until it forms a paste.

– Put the coconut oil in the pan , then add 4 tablespoons of the curry paste and gently heat for 5 minute. Then add 400 ml of water , bring it to boil.

– Add the green bean, baby sweetcorn,carrot,red pepper, fresh peppercorn, lesser galangal add season with sugar fish sauce, light soy sauce, dark soy sauce,oyster sauce. Simmer for 25 minutes.

– Put the raw king prawn in the pot. Add a pinch of salt and turn the heat up and cover the pan for further 5 minutes.

– Fold the basil leafs in the pan. Then transfer the curry into the serving bowl. Scatter the roast sweet potato and lay the smoked haddock on top of the curry.

– Serve with Thai Jasmine rice…yummy. Happy cooking.

Tips: If you prefer the spicy jungle curry ,uses all of the prepared curry paste.

• How to make the roast red chilli? Just put it in the heated oven at 230 celsius for 10 minutes.

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Homemade Massaman Curry

Massaman is such a popular and easy Thai dish; it is a great choice for people who are just starting to try Thai curry. It is creamy yet slightly tangy and nutty. You can eat it with many side dishes i.e. rice, roti, Vietnamese noodles. Some people might feel daunted when looking at the long list of ingredients, but trust me the cooking method is super easy. Family and friends will love this freshly homemade Massaman curry.

 

Serve: 2

Ingredient to marinate the pork:

480gram             Pork Steak-cut into dice

1tbs                     Fish sauce

1tsp                    Dark soy sauce

1big piece         Pineapple-chunky chopped

Ingredient for Massaman paste:

1                         Roast red chilli

½                        Red Onion

3                         Garlic clove-peeled

6                         Clove

½                        Ground black pepper

1 thumpsize     Ginger peeled and chunky chopped

1/2tsp                 Ground cinnamon

1/2tsp                  Ground nutmeg

1/2tsp                  Ground coriander seeds

1/2tsp                  Ground cumin

1/4tsp                  Mace

1/2tsp                  Salt

1/2tsp                  Shrimp paste (optional)

1tsp                     Lemongrass puree

Ingredient for curry:

1tbs                    Honey

1tsp                    Sugar

1tsp                    Fish Sauce

2tbs                    Coconut Oil

250gram            Thai Coconut Milk

1handful            Peanuts

5. Baby potato- part boiled

Method:

-Mix the pork, fish sauce, dark soy sauce, pineapple chunks and marinate them for at least 1 hour. When ready to cook, remove the pineapple chunks from the bowl.

-Blend the roast red chilli, red onion, garlic cloves, cloves, black pepper, ginger, cinnamon, nutmeg, coriander seeds, cumin, mace, salt, shrimp paste and lemon grass puree until it forms a paste.

-Fry 3 tablespoon of the fresh massaman paste in the coconut oil. Add the marinated pork, stir well, and then wait until the pork cooked.

-Add the coconut milk and potatoes bring it to boil.

-Put the honey,sugar,fish sauce, and simmer for approx. 20 minutes.

-Lastly, add the peanut and garnish with coriander if you like.

-That is it , enjoy your very own fresh Thai Massaman curry. Happy Cooking!

Tips:

-How to make a roast red chilli?  Just put the red chilli in the preheat oven at 200 Celsius for approx 15 minutes.

– Thais often use the pineapple as a natural tenderizer. It will soften your meat well.

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https://www.thaifoodmadeeasy.com/

Thank you. Happy Cooking 👩🏻‍🍳.