Fancy a quick Thai green curry without the hassle of buying all the herbs and slaving over the dish for hours? I certainly do because I love Thai curries and I know how to make one from scratch but always balk at the idea of the number of ingredients needed for just one dish.
To make my “instant” green curry, I employed the help of Mae Ploy Thai green curry paste, which contains no sugar so it’s very paleo friendly and great for low-carb diets.
The ingredients are: green chillies, garlic, shallot, lemongrass, salt, galangal, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin and turmeric.
When you open the 400 gram tub, you will see the curry paste in a thick plastic bag. I cut it open and squeezed out a quarter of the bag (100 gram of paste) into a pan, along with a small 200 gram packet of coconut cream. Fry the cream and paste together. You will be greeted with the most amazing aroma of Thai spices.
After frying for one minute, add the second packet of coconut milk. So now you have 100 gram of paste, and 400 gram of coconut milk. Bring to a boil.
Now you can add your meat, tofu and vegetables. As you stir them in, add 1 cup of water.
This step is completely unnecessary but to add extra flavour, I fried tomatoes and garlic in a separate pan before adding them to the curry. Continue reading Review: Mae Ploy Thai green curry paste