Green curry paste is traditionally made by pounding in amortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, red turmeric, roasted cilantro (coriander) and cumin seeds, white peppercorns, shrimp paste and salt.
Contains dried coconut milk, so it makes cooking easy, even without use of fresh coconust milk available.
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Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.
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