Wednesday, April 7, 2010

Thai Green Curry

This is one of the easiest things to make, when you use the Mae Ploy Green Curry paste that you can buy at any supermarket. Just follow the instructions on the container. I used chicken thighs and added sliced water chestnuts (canned) and green beans (use whatever vegetables you like РI used frozen green beans because I was lazy). The thing I love about making this myself, at home, is that I can use as much of the paste to make it as spicy and/or potent as I like. Saut̩ing the green curry paste imparts a lovely pungent aroma which is then mellowed by the addition of the coconut milk. The result is a delicious, thick curry with a nice depth of flavour (considering that a store bought paste was used) and just the right level of spiciness to leave a little bite on your tongue. Mmm-mm!

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