Cooking a Thai Green Curry tomorrow

If you're making the paste from scratch, try getting your hands on some fresh Kaffir lime leaves (you can freeze what's left)...pea aubergines are a nice touch too :)

quick edit: If using chicken, use thighs not breasts!
 
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It is important to ensure this particular recipe is sufficiently heated, so taking into consideration the geological conditions surrounding most of Indonesia at the moment; I would suggest a culinary celebration of volcanism by the addition of several dorset naga chillis, chopped finely with gloves.

Guaranteed to make an impression.
 
diverse180 said:
If you're making the paste from scratch, try getting your hands on some fresh Kaffir lime leaves (you can freeze what's left)...pea aubergines are a nice touch too :)
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Kaffir lime leaves and Thai aubergines are essential for an authentic green/yellow curry :) Lemon grass, too!

Oh and don't forget the MSG :p

ThorpedoUK said:
It is important to ensure this particular recipe is sufficiently heated, so taking into consideration the geological conditions surrounding most of Indonesia at the moment; I would suggest a culinary celebration of volcanism by the addition of several dorset naga chillis, chopped finely with gloves.

Guaranteed to make an impression.
Click to expand...

…and render your taste buds useless :)
 
You can slow cook a Thai curry with plenty of stock and Thai paste red/ green/ yellow whatever, let it reduce and add your coconut milk at the end, I do this often with cheap cuts of beef and lamb, it's sexual tbh. Add veg at the end, whilst it's still reducing for the last 1/2 hour 40 mins

I cook mine in a heavy cast iron dish, with 600 ml of water 2 spoons of paste and 1 tEa spoon of tamarind paste. Massive splash of fish sauce and 2 tbl spoons of demera sugar added nr end as well. Cook for 2 hrs at 140 c ish depending on oven and amount of fluid

But I just cook them quick in a wok when using fish or chicken and let them simmer for 20 mins after adding the coconut milk

Also chuck some lemongrass in, lovely Ginger type flavour BUT JUST EXPEREMENT AND HAVE FUN

:)
 
semi-pro waster said:
It can or it can't? The gluten thing seems a rather odd thing to specify if it's something that is permissable for the curry - coeliacs disease isn't so common that most people would immediately assume you needed to consider gluten in the recipe.
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I'd say it's pretty much certainly meant to say can't contain gluten.
 
we do:

1 tablespoon of green thai paste (tescos)
1 tablespoon of brown sugar
your meat of choice
1 can of coconut milk per 4 people
finely chopped coriander
lime zest (1 lime per 4 people)

let it simmer for 30 mins

squeeze in lime juice, wooj around a bit, serve with Basmati rice.
 
diverse180 said:
If you're making the paste from scratch, try getting your hands on some fresh Kaffir lime leaves (you can freeze what's left)...pea aubergines are a nice touch too :)

quick edit: If using chicken, use thighs not breasts!
Click to expand...

Curiously, where can you buy fresh Kaffir lime leaves? I went through a stage of making Thai curries and bar the dried variety or the jar in brine, could not find fresh lime leaves :)
 
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