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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo