Here are the ingredients to buy (serve 4-5 people):
- 500 Gram of meat (chicken, beef, prawns, fish)
- Vegetables (brocolli, carrot, capsicum, eggplant/thai eggplant, cucumber, etc)
- Tips: Choose 2 or 3 of your favourites from these veges, you don't really need a lot. I normally just use 1 carrot and 1 small bunch of brocolli
- 1 can of Maesri Green Curry Paste
- 1 can of Maeploy Coconut Cream
- 1 tablespoon of vegetable oil
- Fish sauce
- Palm sugar/white sugar
- 3 Lime leaves, 1 stalk of lemon grass (Optional)
- Tips: If you like strong herbs and spices, these are recommended
Preparation:
- Cut the meat and veges into bite size. If you use carrot, you might want to thinly slice it as carrot is harder to cook.
- If you use lemongrass, cut and use the 1/3 from the root and bruise it. Throw away the rest.
Cooking:
- Heat the pan with high heat
- Put the oil into the pan
- Put half of the curry paste into the pan and stir fry it for 1 minute.
- Chuck in the meat, give it a good stir until half cook
- If you use lemon grass and lime leaves, it's time to chuck these in as well
- Put the coconut cream into the pan
- Put 4-5 tablespoon of fish sauce and 3 tablespoon of palm sugar/white sugar
- Bring it to boil
- Turn the heat to medium and wait until the meat is cooked
- Put the veges into the pan, wait until it boils and turn the off the stove.
- Serve 4-5 people with boiled rice of khanom jeen (Thai spaghetti)
Tips: While cooking the veges, it's time to taste your curry. If it's not salty or sweet enough, put more fish sauce or sugar. You can put more curry paste if you think it's not hot enough :) Or add more water if you think it's too hot/salty/thick.
Enjoy.
You can get the ingredients from Lucky Bamboo Asian Groceries
