Green Thai Chicken Curry
May 10, 2013
This curry recipe is based on one I learnt at cooking school in Thailand earlier in the year. It is a wonderful base recipe to use to add and your vegetables and/or meat of choice. It is not difficult to make your own authentic Thai curry paste once you know the correct amount of each spice to add to balance the flavor.
I used our home grown pumpkin, tomatoes, chilli, lemongrass and coriander in this recipe and mum’s kaffir lime leaves that I keep a stash of in the freezer.
The curry paste recipe below makes enough paste for two meals. Store the excess in the fridge and use it within a couple of weeks, or freeze it for use at a later date. It may seem as if there are lots of red chillis in this recipe, and there are, but they are added “for the color” rather than heat. Dried whole red chilli is not too hot. The spiciness in the recipe originates from the fresh chilli. You may wish to de-seed the chilli, or add just one if you prefer a mild chilli. Alternatively add more, or leave the seeds in if you prefer a very hot curry. My home grown chillis are very spicy so I have been using just one in this recipe. If I was using store purchased large green chillis I would use 3-4 of them.
As an aside – this recipe may not be technically considered a green curry as I have based the recipe on a Red, Yellow and Green Curry, maybe it is an orange/brown curry 🙂
This meal provided me with a flashback back to our Thailand holiday earlier in the year. I love to eat a good curry in the cooler weather, although reflecting on our holiday, we ate many curries and other spicy Thai dishes on smoldering evenings, and served a cold beer and it seemed like a natural thing to do.
Maybe a good curry can be eaten and enjoyed at any time of the year. What do you think?
Is curry reserved for the cool weather months at your house, or do you also enjoy a curry on a warm evening?
Have a lovely weekend.
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