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jcallaghan / The-Cookbook

A plain text archive of all my favourite food and drink recipes.
https://jcallaghan.com/category/journal/food-drink/
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Thai green curry #47

Closed jcallaghan closed 2 years ago

jcallaghan commented 4 years ago

I remember the first time I had a prawn Thai green curry like it was yesterday. With this recipe, I'm instantly taken back to the The Wrestlers on Newmarket Road in Cambridge. A team of us from the IT department at Marshall Aerospace regularly visited there for lunch at least once a month! For me, I'm reminded of the intensity of the curry paste and chilli's, the sweetness and smoothness of the coconut milk, the stickiness of the rice served separately in a bowl and the aubergine that has stuck with me since. They also provided chilli prawn crackers with the dish, which were delicious.

Thai green curry from the Wrestlers, Newmarket Road, Cambridge

Among the countless recipes I've tried, this is the one I default to each time I cook a Thai green curry. I like it hot, but you can make it as hot or mild as you like. Some like it with prawns while others like it with chicken. This recipe and my katsu curry recipe inspired me to track down a utensil that I have seen used in restaurants like Wagamama, among others, to mould the sticky rice when served. After much research, I finally found the name of the utensil. It is known as a Shimotori (Omurice) rice mould, and I brought one from Global Kitchen Japan. This adds a lovely touch when serving the dish.

Ingredients

Method

  1. Heat the oils in a large heavy bottom pan and stir in the curry paste for 1-2 minutes. Careful the heat is not too hot that it burns the curry paste.
  2. Add the coconut milk, lime leaves, palm sugar, fish sauce, lime juice, zest and simmer for 10-15 minutes. This is the points where you can add more green curry paste or coconut milk depending on your preference. If I add more of both I often add a little more palm sugar and lime.
  3. Complete the sauce by adding the chilli's, aubergine and bamboo shoots.
  4. Boil water and add sticky rice following the cooking instructions on the packet.
  5. In a separate pan, cook the prawns or chicken breast (diced).
  6. Throw in the torn Thai basil leaves and stir.
  7. Serve the sticky rice (separately or using the Shimotori mould) before placing the prawn or chicken over the rice or in a bowl.
  8. Pour the curry over the prawn or chicken.

Pictures

TBC

Reference

jcallaghan commented 3 years ago

https://www.youtube.com/watch?v=QXVDbe99_CE

YouTube
How To Make Chicken Thai Green Curry - Blue Dragon x Jeremy Pang
Oriental expert Jeremy Pang shows us how to make this delicious, simple Thai Green Curry with Chicken in minutes. Incredibly easy it's perfect for a mid week...
jcallaghan commented 3 years ago

image

jcallaghan commented 3 years ago

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Seasons and Suppers
Thai Green Curry Shrimp with Asparagus - Seasons and Suppers
Quick and easy Thai Green Curry Shrimp with Asparagus, features lots of shrimp, vegetables and asparagus. Great for weeknights. Ready in 15 minutes!
jcallaghan commented 3 years ago

image

Licious Blog
Thai Green Prawn Curry Recipe – How To Make Thai Green Prawn Curry - Licious
Make lip-smacking Thai Green Prawn Curry with this recipe. Relish this creamy and mildly spicy curry with Jasmine rice. Check out the recipe.
jcallaghan commented 3 years ago

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Scottish Slimmers
Thai green prawn curry - Scottish Slimmers
jcallaghan commented 7 months ago

https://www.instagram.com/p/C17UWxPIaBe/

Instagram
Hayley Dean on Instagram
Slow cooker Thai green curry. This is just beautiful & so easy too, high in protein, full of veg and low in calories 😍 I cooked the chicken for ...