Thai Green Curry
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
- 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.
- 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.
- 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 The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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