Skip to main content
logo
Food Advertising by

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
  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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…