Thai Green Curry

The following is a guide for using our rempah. However, preferences tend to differ for every household so feel free to make tweaks accordingly!

INGREDIENTS

• Thai green curry paste: 280 g
• Coconut milk: 400–500 ml
• Meat / seafood / vegetables: 500–700 g
• Water or stock: 100–200 ml (as needed)
• Fish sauce: 1–2 tbsp
• Palm sugar: 1–2 tsp
• Kaffir lime leaves: 3–5 leaves
• Thai basil: handful
• Cooking oil: 2 tbsp

INSTRUCTIONS

1. Heat cooking oil in a pot or wok over medium heat. 100–200 ml (as needed) 1-2 tbsp 1–2 tsp 3–5 leaves Handful 2 tbsp
2. Add the Thai green curry paste and fry for 2–3 minutes until fragrant and oil begins to separate. 
3. Pour in half of the coconut milk and simmer for 2–3 minutes to release aromas.
4. Add meat, seafood, or vegetables. Stir well to coat with curry.
5. Add remaining coconut milk and water or stock. Bring to a gentle simmer.
6. Season with fish sauce and palm sugar to taste.
7. Add kaffir lime leaves and simmer until ingredients are fully cooked.
8. Finish with Thai basil leaves. Serve hot with steamed jasmine rice.

CHEF NOTES

• For richer flavour, use thick coconut cream for the first fry.
• Adjust heat by adding fresh green chillies or extra coconut milk.
• Best paired with chicken, seafood, tofu, or mixed vegetables.
• Avoid boiling aggressively to prevent coconut milk from splitting.