Posted on January 22, 2019 by Kate Halsall
Did you know that the difference between a Thai Green Curry and a Thai Red Curry is simply down to the chilli used? Green curry contains green chilli and red contains – well, you get it. I know right – every day is a school day! I also can’t claim the picture as my own, this is from Pixabay as mine looked less appetising! The taste however…..
For The Paste
You could buy a ready made paste, however watch out for how much sugar they contain! Instead, certain supermarkets actually sell fresh Thai herb kits for you to use – which is definitely an easier option. Alternatively, if you want to make it fresh you need:
- 3-4 Green Chillis (depends on how hot you like it)
- 1 Stick of Lemon Grass
- 2 Cloves of Garlic
- 2 Shallots
- 4 Kaffir Lime Leaves
- A Good Chunk of Fresh Ginger
- Fresh Coriander
- 1 Lime – Squeezed
Save one lime leaf for adding whilst cooking, and then either finely chop the rest of the ingredients, or whizz all the ingredients in a blender. You’ll notice there is no fish sauce added – you could add some if you wanted, but I’m vegan hence it’s absence. You could also add a tablespoon of Tamari if you wanted to give it some more flavour.
- 1 Can of Coconut Milk
- Whatever you want in your Curry! I used Tofu, mushrooms, broccoli.
- 1 tsp Oil
Add the oil and your paste to your pan. Gently fry for a couple of minutes before adding your protein source. Coat the protein in the “paste” and cook for around 5 minutes. Add your vegetables and ensure that they are also coated, then add the coconut milk and remaining lime leaf. Turn the heat down (you don’t want the coconut milk to boil) and cook slowly for 15-20 minutes.
I served mine with cauliflower rice, but this is honestly fine in a bowl by itself!
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