Skip to main content

Thai Green Curry



I do like Thai food but sometimes find the dishes too 'lemak' or heavy for my tummy, especially their curries.  However, Thai Green Curry has always been on my menu list whenever I patronise Thai food joints.  I cooked this curry with  Delimas Thai Green Curry Sauce and as you can see from the pictures, the curry is not 'lemak'/thick as I didn't follow fully the instructions on the packet but added more water to suit my taste buds.  Also added some palm sugar to enhance the taste.







Recipe for Thai Green Curry

    Ingredients
    • 400 gm chicken fillet and thigh, cut into chunks and seasoned with some seasalt
    • 100 gm capsicum
    • 100 gm long beans, cut into 2 inch lengths
    • 150 gm egg plant, cubed
    • 1 pkt Delimas Thai green curry sauce (180 gm/6 oz)
    • 2 to 3 bird's eye chillies, sliced
    • 1 red chilli
    • 4 kaffir leaves
    • 1 tsp palm or brown sugar (optional)
    • 1.14 cup water
    • Some fresh Thai Basil leaves to garnish
    Method
    1.  In a wok, heat up 1.1/2 Tbsp oil and pan-fry the seasoned chicken fillet.  Add in 1/2 cup water and simmer till the chicken is cooked through.
    2. Add in the egg plant, followed by the Thai green curry paste and kaffir leaves, continue stirring.
    3. Add in the long beans, capsicum, sliced chillies and water, continue stirring.  Fine tune to taste.
    4. Dish out and garnish with Basil leaves.
    5. Serve hot with rice.




    I am submitting this post to  Asian Food Fest  (Thailand) - November Month 
    hosted by  Lena of  Frozen Wings

Comments

  1. I love Thai food any way you serve it, Cheah and yours looks delicious! I only wish Marion liked it as much as me but one day "we" will convince her:)

    Thank you so much for sharing...

    ReplyDelete
    Replies
    1. Thanks, Louise. Maybe she needs time to get acquired to the taste.

      Delete
  2. Cheah, your Thai curry looks so delicious! Definitely can eat more rice with it :D

    ReplyDelete
  3. Your curry looks good, packed with lots of veggies, i like! I still have some instant paste from my last visit to Bangkok, must quickly use them up :)

    ReplyDelete
    Replies
    1. Yes, I like this curry with loads of veg.

      Delete
  4. Cheah, this is a very appetizing and delicious curry.

    ReplyDelete
  5. Cheah, this is my all time favourite Thai curry. I love it that you added more vegetables to the dish.

    ReplyDelete
    Replies
    1. Yes, looks more like a vege curry. Must try with another brand of paste!

      Delete
  6. Hi Cheah, I think I shall buy one packet and cook too…no need to prepare from scratch:D looks just as good!

    ReplyDelete
  7. Nicw kickin spicy.....
    i love made this kind of curry with giant grouper fish head too

    ReplyDelete
  8. Hi Cheah,
    I love green curry. Like you i like it more soupy and not too thick.
    Yours sure looks very appetizing.
    mui

    ReplyDelete
  9. hi cheah, just back from a short holiday and happy to see your entry again. I also made green curry a few times for this event and mine was actually quite rich..cannot eat all the time..very 'lemak' as what you said...hehe..

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…