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Thai Green Curry

Categories: Entertaining, Quick to fix
Type: Soups and Stews

Curry gives this dish an Asian-inspired flair.

Prep Time: 10M

Cooking Time: 30M

Serves: Serves 4


  • 1 tbsp sunflower or vegetable oil
  • 1 onion, finely diced
  • 1-2 tbsp bottled Thai green curry paste (depending on taste)
  • one 14oz (400g) can unsweetened coconut milk, well shaken
  • 2 tbsp Asian fish sauce, such as nam pla
  • 1-2 tsp palm sugar, demerara (raw) sugar, or brown sugar
  • 2-3 kaffir lime leaves (optional)
  • salt and freshly ground black pepper
  • 8oz (225g) can bamboo shoots, rinsed and drained
  • 8oz (225g) small bay shrimp, rinsed and drained, if canned
Thai Green Curry photo

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  1. Heat the oil in a wok or large deep frying pan over medium-low heat. Add the onion and cook for about 5 minutes until soft and translucent. Stir in the curry paste, and cook for another 2-3 minutes until fragrant.
  2. Pour in the coconut milk, then fill the empty can with water, and add this to the wok. Bring to a boil, reduce the heat slightly, and add the fish sauce, sugar, and lime leaves (if using). Season with salt and pepper.
  3. Simmer over low heat for about 15 minutes, then stir in the bamboo shoots and shrimp and cook until warmed through. Taste, and adjust the seasonings if needed. Serve hot.
  • A good Thai curry requires a good curry paste as its base. Unless you are going to make your own, try to buy a good-quality one that has been made in Thailand.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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