I began this website to collect together all my favourite recipes for my daughter, even if those recipes aren’t mine! RecipeTin Eats has the best recipe I’ve found for making Thai green curry, using a quality store-bought curry paste. An easy 10/10! I’ll just link the recipe.
This green curry has the multi-levels of flavour you expect from an authentic curry. And of course, once you have the base sauce you can add any protein, or keep it vegetarian. In the photo above, I used chicken thighs.
The best store-bought curry paste I’ve found is also the one RecipeTin Eats recommends – Maesri – so hopefully you can find that in your corner of the world.
However, I will add something to the RecipeTin Eats recipe. Maesri packs a wallop. It’s much more concentrated than some other jar pastes I’ve tried. So, you may want to experiment the first time you try this recipe. Because I feed people who prefer their curry milder, I end up using only half of what’s recommended, and I have extra coconut milk on hand for when I do a taste test later on, just in case.
100% go with the “extras” to pimp up the jar curry paste! And the crispy fried Asian shallots and coriander/cilantro are a must as garnish!
If you’re after a simple dessert to follow your curry, try my frozen raspberry nougat parfait!
“In Thailand the priority is to keep it balanced, there being such a range of flavours and textures in any one dish. Unlike western cuisine, in which there’s an element of compromise by the flavours on the plate, Thai food does the opposite: each taste and texture stands out by itself, but they also have to complement each other.”
-David Thompson, Australian michelin star chef, world renowned Thai food expert, interviewed in The guardian (2001) https://www.theguardian.com/theguardian/2001/aug/18/weekend7.weekend11
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