This homemade Thai green curry reveals the full aromatic complexity of a fresh paste. With Maesri Green Curry Paste as the base, the result is remarkably authentic.
Ingredients — serves 4
- 500 g chicken fillets
- 2 tbsp Maesri Green Curry Paste
- 400 ml coconut milk
- 200 ml chicken stock
- 2 courgettes
- 1 green pepper
- Thai basil leaves, fish sauce, palm sugar
Method
- Base: Fry curry paste in 3 tbsp thick coconut cream for 2 minutes until fragrant.
- Chicken: Add chicken pieces and lightly brown.
- Cooking: Pour in remaining coconut milk and stock. Simmer 15 minutes.
- Vegetables and seasoning: Add courgettes and pepper. Season with fish sauce and palm sugar. Stir in Thai basil off the heat.
Inspiration d'Asie tip
The secret to a great green curry: "crack" the paste in the fatty part of the coconut milk over high heat before adding any liquid. This step releases the essential oils from the spices and builds the dish's aromatic depth.