Green curry paste (1 kg) by Nittaya
Thai green curry is rarely eaten solely by itself, and the standard accompaniment is steamed white or brown rice, at the very least. And yet the green curry paste is such a versatile base that it can be added to many other dishes with but a bit of preparation or adaptation.
Green curry paste is an excellent addition to noodles, to soups and as a marinade for fish. Green curry works well with shellfish, pork or chicken in almost all the standard preparations. For bison, ostrich or beef, however, it seems best to turn the green curry paste into an actual curry (see below) after very thinly slicing the meat and adding in vegetables such as chopped tomatoes or eggplant.
A large frying pan or a wok (or iron pot) is heated over a medium high heat, and 2 or 3 tablespoons of oil is added and spread across the bottom. Add in your green curry paste and stir fry until fragrant, say, a minute or so.
Add in a cup of stock (beef, pork or chicken) and your curry basics (meat, tofu, seafood and vegetables) so that this can be simmered at lower heat until all ingredients are just cooked, at which point one gradually adds one-half to one can of coconut milk until satisfied with the taste, thickness and amount of curry sauce.
During the cooking, one may also add two or three kaffir lime leaves and/or some lemongrass stalks for better flavor. Before serving, always taste test for salt and spices, so that you can add more fish sauce, fresh Thai chilies or some more coconut milk if it seems too spicy.
Ingredients: Green Chilli 25%, Garlic 15%, Lemongrass 13%, Shallot 12%, Salt 12%, Galangal 10%, Kaffir Lime Peel 8%, Shrimp Paste 5% (Shrimp 70%, Salt 30%).
Allergy Advice: Contains Shrimp
Store in a cool dry place. Refrigerate after opening.
Product of Thailand.
These are just some of the Thai recipes that it is used in:
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