An acquaintance recently asked me why I enjoy cooking Thai food so much.
“Well,” I replied, feigning the nonchalance of a seasoned chef, “because it’s so easy to make. All you really need is some curry paste and coconut milk.”
And that’s the beauty of Thai curries. Throw some curry paste, coconut milk and your choice of meat in a pot and the dish practically cooks itself.
(Obviously it’s not as straightforward as that, but you get the idea.)
Below is the modified version of a seafood green curry recipe I recently tried (link to original recipe at the bottom).
(serves approx. 8, depending on how hungry you all are)
- 4 tbsp peanut oil
- 10 spring onions, chopped – separate the dark green sections from the pale green/white parts
- 6 tbsp minced coriander
- 6 garlic cloves, minced
- 195g pot of Ayam Thai green curry paste
- 2.5 cups water
- 2x 400mL cans coconut milk
- 3 long red chilis (more if you want it extra hot)
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 2 large carrots, peeled and sliced
- 1kg seafood marinara mix
- 4 tbsp minced fresh basil
- 1kg jasmine rice, cooked to packet instructions
1. Heat the peanut oil in a large saucepan over a low-medium heat. Add the white and pale green parts of the spring onions, garlic and 2 tbsp of the coriander and cook for a couple of minutes until tender.
2. Add the curry paste; cook and stir for about a minute.
3. Add the water, coconut milk, chilis, lime leaves and fish sauce and bring to a simmer.
4. Add the carrot and cover and cook for about 5 minutes, until the carrot is ‘al dente’.
5. Add the seafood marinara mix, cover and cook for a few more minutes.
6. Finally, add the dark green parts of the spring onions, the rest of the coriander and basil.
7. Squeeze some fresh lime juice over the jasmine rice and serve with the curry.
The end result
How can such a simple recipe produce something that tastes so ridiculously good? I don’t know, ask the Thai.
This green curry recipe has the perfect combination of mild creaminess and spice, and if you want to kick things up a notch, you can always add more curry paste and/or chilis.
- To make the curry extra Instagram-worthy, strategically sprinkle some grated lime zest over the top. Adds next to nothing to the flavour, but at least it looks a bit cooler.
Recipe inspiration courtesy of Epicurious.