A ridiculously quick and simple Thai green curry with plenty of veg and flaky white fish. Serve with steamed rice for a nourishing midweek meal for two. For this recipe you will need a blender.
It’s also a good recipe for using leftover cooked chicken ... Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 ...
1. Make the curry paste and set aside until ready to cook. It makes enough to keep in a jar for a week, or freeze in Ziploc bags or ice trays. 2. Massage the lime juice and a generous pinch of salt ...
Remove items from your saved list to add more. This easy green curry butter can be rubbed over chicken, seafood, tofu or vegetables for fast flavour. Extra butter can be stored in the fridge or ...
For our simple slideshow on how to make Thai curry, click the link: Thai curry slideshow Don’t shake the tin of coconut ... small cauliflower florets, sliced, trimmed green beans, shredded Chinese ...