Thai Green Curry

Recreate an authentic Thai Green Curry with perfectly balanced flavours. A family favourite that will make your weekly curry night go from average to authentic within minutes.

Serves: 6

Total Prep and Cook Time: 30 mins

Vegan | Gluten Free | Dairy Free

Turban Tips

Add more coconut milk and stock to make it into a laksa dish.

INGREDIENTS

1 jar Turban Chopsticks Thai Green Curry Paste
1 kg chicken, meat, seafood or vegetables
1 can (400ml) coconut milk
1 tbsp fish sauce or soy sauce
Juice of 1 lime
1 cup chicken/vegetable stock
Fresh basil and coriander leaves to garnish

METHOD

1.Sauté either chicken, seafood or vegetables with curry paste in a saucepan until golden brown.

2. Add coconut milk, stock, fish or soy sauce, lime juice and cook over medium heat for 20 - 25 mins until ingredients are cooked to your desired texture.

3. Garnish with handfuls of fresh basil and coriander leaves.

Veg options can be potatoes,eggplant, bamboo shoots, baby corn, bok choy, kailan, snow peas etc.
Crispy tofu is great as a vegan alternative with assorted mushrooms.
SERVING SUGGESTION - Great served with steamed rice, over noodles or zucchini noodles.

PRINT THIS RECIPE