At its essence is a zesty blend of green herbs and spices, when added to coconut milk delivers silky notes of delicate sweet heat. Toss through your choice of crunchy greens and chicken until cooked, but only to perfection. Is it ready yet? Almost!
Serve over steaming fragrant rice and top with wedges of lime and Thai herbs. So whether eaten at one of the eclectic stalls sprinkled across the night streets of Thailand or delivered in ornate bowls to an exotic and private setting, this meal will have you only wanting more. When you find yourself reminiscing, take our Thai Green Curry and make it your own.
It's all in the production; we only suggest that you cook with joy!
Green curry has long been one of my favourite dishes. However, there are many variations on the original, depending on what spices and other ingredients are included. I decided to follow the directions on this package to the letter - even down to the choice of rice - so that my result would be as close as possible to the manufacturer's intentions. We had chicken and green beans already in the freezer, so all I had to buy was a carrot.
Three of us were to share this meal, which made things interesting. Mr 17 likes his curry hot. The spicier the better - in fact, he is currently growing his own ghost peppers! My partner is the precise opposite, preferring a very mild, aromatic dish. And I guess I am somewhere in the middle as I like a reasonable amount of heat but certainly not enough to make me lose my voice in mid swallow.
In the end, we all enjoyed it. It was certainly milder than we had expected; after tasting it, Mr 17 added some hot chilli sauce. My partner and I, however, were quite happy with it as it was - neither too hot nor too mild, and the green curry taste was authentic, much to my delight. I served the dish with a papadum apiece, which made the dish look quite special as the papadums cooked themselves into a fan shape in the microwave.
The dominant flavours for all three of us were the lemongrass, coriander and coconut - three of my top favourites in many different recipes. It was also a bonus to find that the curry was just as nice cold, served with a piece of naan bread to mop up the juices. I would not have thought of eating it like this, but there was some left over and it was not worth reheating it. The liquid sauce had thickened slightly as it cooled which meant it stuck to the naan bread better.
It was an added advantage that this dish could be prepared in just 20 minutes. This is a huge plus when people are working or studying and arriving home at different times. There is no waiting for hours which of course happens when a dish is prepared from scratch. I like the compromise of having a meal partially prepared so that I just have to add the final touches.
Mr 17 will be in his first year at university next year, and will hopefully be going flatting, so this is a dish he would enjoy preparing because it is so quick and easy. It is all too common for young people leaving home for the first time to rely on fast food because they can't be bothered cooking. As he said, kits like this will mean the difference between eating sensibly and grabbing whatever can be sourced quickly. If the kits are already on hand, all he has to do is to organise the meat and some vegetables.
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