Thai Green Curry With A Twist
Updated: Jan 10, 2019
More Like A Thai Green Potato Curry
I love Thai Green Curry, well any curry from the far east to be honest, but I always find it a bit too watery and insubstantial. Each to their own though and I know that people will certainly criticise me for that. Nevertheless, I started experimenting a few years ago and eventually struck on this recipe, Clough's Thai Green Curry.
Being far too lazy and inexperienced to make my own paste, I have been using the Mae Ploy paste ever since I came across it on a Thai foods stall on my local market. I regularly cook this, Thai Red Curry and probably my favourite of all time since I tried it in Black Canyon restaurant in Bali, Tom Yum Curry. All made with chicken.
This is easy to cook and is ready in 1 1/2 hours. I find it tastes even better after a day and it tends to feed our family of four for at least 3 meals through the week. After being left in the fridge for a day, the immediate heat of the chilli's has dissipated and the full flavour of the paste comes through
Ingredients (all approximate):
500g of new potatoes (halved)
170g Trimmed green beans
1 tbsp. of Veg oil
Garlic powder or cloves to taste
2 tbsp. of Mae Ploy Thai Green Curry Paste
Two tins of Coconut milk
Lots of Fish sauce (2-3 tbsp.)
1 chicken stock cube (700ml)
2 tsp of Caster suger
4 cubed chicken breast
2 tsp of Caster sugar
1 red or green pepper
Salt & pepper to taste
You can choose if you want the normal or low fat Coconut milk
Watch the video for the how to bit....