Every budding chef needs to be able to make a good green thai curry. It’s gluten-free, dairy-free, full of taste and very simple to make. Not only that but it’s healthy and low calorie too!
Green thai curry is one of my favourite dishes as it can be adapted (however inauthentically!) to whatever ingredients you have in the fridge. The crucial part to this recipe is sourcing a decent green curry paste, especially if you like things hot – I have found that supermarket brands require several tablespoons to get it to my personal level. I use Aroy-D Green Chilli Paste, and sometimes even a teaspoon is too spicy.
If you are sensitive to heat, go for the supermarket brands, and always taste it neat before you put it in the dish. The longer you cook it with the coconut milk, the more the heat will mellow. If you make it too hot, adding a teaspoon of sugar will take the edge off the heat.
Simple Green Thai Curry
By July 9, 2013Published:
- Yield: 2 Servings
- Prep: 5-10 mins
- Cook: 15 mins
- Ready In: 20 mins
Naturally gluten-free and dairy-free, this dish is hot and coconutty, best served on steamed white rice.
- 1 carrot chopped
- 100 g green beans trimmed
- 1 can coconut milk
- 1 red pepper
- 1 tsp green thai curry paste to taste - be careful as some brands are hotter than others
- 200 g firm white fish I like using frozen Coley
- 200 g uncooked prawns
- Fry the curry paste in a little oil then add the coconut milk to the pan and stir well.
- Add vegetables and bring to the boil.
- Immediately turn the heat down to medium-low and simmer for about 10 minutes.
- Add prawns and white fish and simmer for about 3 minutes, before gently stirring. When the prawns are pink and the fish is firm it is cooked. (NB If using cooked prawns these should go in at the end until heated through)
- Season with salt and pepper to taste. Serve with rice.