Thai Green Curry
Thai curries are a firm favourite in the Mongolian Kitchen household. They taste delicious and are normally super easy to cook. You simply get some Thai curry paste (Red, green or yellow), fry it for a bit and combine with coconut milk with a mixture of chicken, meat vegetables or seafood.
The taste is spicy, savoury, salty and a little bit sweet..yumm!! This is our first home-made curry paste recipe and now that we know how simple it is to make we will be using this regularly. You literally throw all the ingredients into a blender (or pestle and mortar if you have time) and blend to get the paste. To make it a bit more authentic we added some shrimp paste which adds to the savoury taste (although it smells on it’s own) and we used brown sugar for the sweetness. A little turmeric powder gave a nicer colour when cooked. Normally Thai basil is used, we couldnt find any so we used Sweet Basil which tasted great. Again we could not find any Kaffir Lime leaves so plenty of lime zest was used.
We marinated some chicken pieces in the paste and when ready to cook we browned the chicken first to get some colour and flavour. We also added mushrooms, ready cooked king prawns and some sweet peas. You can add anything you want though and most things just work. All this needs is freshly cooked Thai Jasmine rice to soak up all the curry gravy.
- 3 Green Chillies
- 1 cup Fresh Thai Basil Or replace with sweet Basil
- 2 cups Fresh Coriander
- 6 Spring Onions chopped
- 1 tbsp Fresh Ginger chopped, or Ginger Puree
- 3 cloves Garlic chopped
- 3 stalks Lemon grass chopped, white core only
- 1 tbsp Ground Coriander
- ½ tsp Turmeric powder
- ¼ tsp Shrimp Paste
- ½ tsp Black pepper ground
- ¼ tsp Salt
- 1 tsp brown sugar
- 1 tsp lime zest
- 1 whole Lime Juiced
- 2-3 tbsp Olive oil
- 1 can coconut milk
- 1 cup chicken stock
- 2 Chicken Breasts
- 1 cup king prawns cooked
- 1 cup button mushrooms sliced
- ½ cup Green peas
- 2 tsp fish sauce
- To start add some of the coarser ingredients (coriander, basil, spring onions, ginger, garlic, chillies) to your blender. Blend for 1-2 minutes.
- Add the remaining ingredients and blend well. Add more water or olive oil to get the right consistency.
- Marinade the chicken in about 2-3 tbsp of the Thai green Curry Paste for 20 minutes to an hour. You should just use enough to lightly coat the chicken.
- In a wok heat about 2 tbsp vegetable oil and add about 2 tbsp of the curry paste. Fry for 30 seconds then add the chicken and continue to fry for 2-3 minutes until slightly golden.
- Add the coconut milk and the coconut cream. Then top with the chicken stock until you just cover the chicken. Season with fish sauce.
- Allow to simmer on a medium heat for 5 minutes before adding the mushrooms. After another 5 minutes add the prawns and peas.
- Check the seasoning, add a final squeeze of lime if required and garnish with fresh coriander.