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Versatile Thai Green Curry

June 17, 2015

"Does anyone know what to do with green curry paste?" asked a member of my Hod Hasharon women's group.

I quickly responded by posting my absolute favorite Thai Green Curry recipe and, for the next few days, our group 'What's App' feed was crammed with images of everyone's interpretation of this most delicious dish.

Some made it just as dictated....others substituted salmon chunks for the chicken....some added baby corn....sweet potato chunks...or green beans.

The common denominator was that EVERYONE loved it and you surely will too.

Scared off by the ingredients list?

Virtually everything can be easily found at Meatland and nervous cooks should know this dish is flavorful rather than hot. 

A must-make for meat eaters, vegetarians, and vegans alike!

 

 

2 tablespoons canola oil
Large chunk fresh ginger, grated*
1 teaspoon  ground cumin
1 container white mushrooms, sliced
2 zucchini, peeled and sliced
2 tablespoons green curry paste
1 1/2 cups coconut cream OR liquid
1/2 cup chicken stock
1 tablespoon soya sauce
4 spring onions, chopped
600 grams chicken breast, thinly sliced*
1 heaped tablespoon cornflour
1/4 cup coriander leaves OR basil leaves
Roasted cashew nuts to garnish (OPTIONAL)

* Can substitute chicken strips for beef strips or cubes of salmon or tofu or you can simply make this with just vegetables.

1: Heat the oil in a large frying pan or wok and add the ginger, cumin, mushrooms and zucchini and stir-fry over low heat until the mushrooms soften.
2: Add the curry paste and cook for 2 minutes then add the coconut cream, 1/3 of a cup of chicken stock, soya sauce and spring onion.
3: Bring to the boil and then add the chicken then reduce heat and simmer for 10 minutes till the chicken is cooked.
4: Mix the cornflour with remaining stock, add to the pan with the fresh herbs, and simmer for a few minutes till thickened.
5: Sprinkle over the roasted cashew nuts and serve over Basmati rice.

COOK'S NOTES: Store fresh ginger in the freezer as it is then very easy to grate while frozen plus you will always have fresh ginger available. I make Basmati in the microwave with 2 cups of rice and 4 cups boiling, salted water microwaved covered for 14 minutes. Recipe serves 4 to 6 depending on appetites and side dishes.

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