This is my favorite of the Thai curries which comes in green, red or yellow. There are also Massaman curry which is less spicy. Most of the time, I simply ordered these dishes from Thai restaurants that I visited. Recently, on my trip to Bangkok in March, I came across the Lobo brand of curry pastes on sale in the supermarts. I had bought them outside Thailand but never quite tried buying them in Bangkok before. On this particular trip, I was short of a couple of souvenirs so I thought why not since those people whom I'm going to give them to do cook! I for one don't cook much, other than Chinese herbal soups in the Winter!
So, I bought a couple of them (each either $0.50 or less than $1; trust me, they are great souvenirs!!! Everyone is happy with it!) and tried cooking the Tom Yum paste, Masaman curry & Green curry at home. To my utmost surprise, the Green Curry Paste from Lobo is simply heavenly. Unbeatable!!! Even some restaurants in Hong Kong and Singapore don't serve such delicious Green Curry! And, I for one cooked it!!!!!!!!
Alas, I only bought 2 of them and gave one to my friend. Luckily enough, another friend of mine took a weekend trip there and I got her to buy me 10 packets (which I gave some to friends). Now, I wish I had asked for more! Afterall, it can be kept until 2014!
Anyhow, trust me, this is the best home cooked curry I've come across. The Tom Yum paste didn't taste as great but I'm going to cook it again this weekend and see if I can improve on it.
How to cook? Well, 3 things are must. 1. The green curry paste from Lobo - 1 packet 2. Coconut milk (Ayam brand or Kara brand, both found in Hong Kong, Singapore & Malaysia) - 1 can 3. Tiger Prawns (my personal favorite) with Squid (can do without too) or Chicken Meat (drumstick or breast depending on your preference)
What I like best about it is not just how good it taste but the ease with which one can cook it! It took me a mere 10-15 mins to get everything cooked! Nothing to cut or prepare in advance either! All one need is to cook some rice in advance. Otherwise, you can also served it with French bread!!!
Here's what I cooked the last two time. I managed to get some of the specially prepacked Thai veggies for green curry (Sweet Basil Leave, Kaffir Lime Leave, Ladies Fingers, Chilli, Thai Eggplant etc...) at a local supermarket in Hong Kong so that's a blessing! However, if you're not too particular, they are not a must and one simply have to add some favorite veggie to it to make it a really good meal. The first time I cooked it with chicken I simply added some baby corns as they are my favorites!
Cooking Instruction: 1. Heat a wok or whatever pot you use for cooking and add the green curry paste. Then pour in a can (270ml) of coconut milk. I personally prefer to fry the paste a little before I pour in the coconut milk. However, just make sure your cooking utensil is not too shallow or else you'd get burnt from the splatter. 2. Add prawns (and other seafood, squid is good for this dish too) or chicken (if you prefer) and stir fry until the meat is almost cooked. Then add a small cup of water (200 ml) and bring to a boil. 3. Add the veggies. Cook until tender. If you have fish sauce you can add it too.
That's it. Just 3 steps. Serve with rice or bread.
Lobo made a really comprehensive video on Youtube if you need more help with cooking! Check it out! Yummy!!!
Green curry (Thai: แกงเขียวหวาน, literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than panang/padang curries. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.
The main ingredients for the sauce consist of coconut milk, green curry paste, aubergine, pea aubergine, sugar, fish sauce, kaffir lime leaves, and thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves, phrik chii faa ("sky-pointing chilies", large mild chilies) and thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, krachai (wild ginger, Chinese keys) is added.
Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, chicken and fish ball. The green curry can be eaten with rice or with round rice noodles known as khanom jeen ...