Easy Thai Green Curry Recipe

21 April 2018

Easy Thai Green Curry Recipe

The herbacious flavour profile of a sauv is perfectly suited to dishes with leafy green herbs like coriander and basil, and its acidity makes it the perfect partner to low fat, light meats... Why not try our easy our Thai curry recipe tonight? 

 

1 Tablespoon Oil

3 Tablespoons Red/Green/Yellow Curry Paste

1 Can  Coconut Milk

1 Tablespoon Fish or Soy Sauce

1 Tablespoon Coconut or Palm Sugar

Your choice of vegetables (e.g. brocoli, bamboo shoots, baby corn, carrots, eggplant)

Your choice of protein (e.g. chicken breast, beef or pork strips. Prawns or other seafood)

Lime wedges and fresh corriander to garnishing


Method:

  1. Heat oil, add curry paste and fry until fragrant for about 1 minute. 
  2. If using meat, stir fry in paste for 3-5 minutes then add coconut milk.
  3. Add vegetables and cook through until tender.
  4. If using seafood, add this now and cook for another 3 minutes.
  5. Add fish sauce and palm/coconut sugar and heat through.
  6. Serve on top of rice or noodles, garnished with some fresh corriander leaves and a wedge of lime.
  7. Enjoy!

The herbacious flavour profile of a sauv is perfectly suited to dishes with leafy green herbs like coriander and basil, and its acidity makes it the perfect partner to low fat, light meats... Why not try our easy our Thai curry recipe tonight? 
1 Tablespoon Oil3 Tablespoons Red/Green/Yellow Curry Paste1 Can  Coconut Milk1 Tablespoon Fish or Soy Sauce1 Tablespoon Coconut or Palm SugarYour choice of vegetables (e.g. brocoli, bamboo shoots, baby corn, carrots, eggplant)Your choice of protein (e.g. chicken breast, beef or pork strips. Prawns or other seafood)Lime wedges and fresh corriander to garnishing
Heat oil, add curry paste and fry until fragrant for about 1 minute. If using meat, stir fry in paste for 3-5 minutes then add coconut milk.Add vegetables and cook through until tender.If using seafood, add this now and cook for another 3 minutes.Add fish sauce and palm/coconut sugar and heat through.Serve on top of rice or noodles, garnished with some fresh corriander leaves and a wedge of lime.Enjoy!