In the YDS household we’ve become quite the experts at making curries. I can say with confidence that our spinach & chicken curry is close to rivalling restaurant spec! I promise to share the recipe soon, but for now we’re veering away from Indian and having a go with something different. Miew Foods sent me one of their Thai green curry pastes to try; something I’ve never made before!
The paste is a product of Thailand and all ingredients are natural: Chili 30%, Lemongrass 20%, Garlic 15%, Salt 12%, Shallot 10%, Galangal 5%, Cumin Powder 4%, Kaffir Lime 4%.
Oh, and that 30% chilli? We’ll get onto that in a bit. The paste is an enticing thick, rich green… though don’t be tempted to do what I did and have a taste; it’s seriously powerful in it’s concentrated form! The curry I whipped up was the product of what I had in my cupboards to make as a tasty mid-week meal. Here’s what I used:
Thai Green Curry
- 1 sachet of Miew foods Thai green curry paste
- 2-3 large chicken breasts
- 1 can of coconut milk
- 1 red pepper
- 1 red onion
- 1 courgette
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp marjoram
- 1 plantain
- Basmati rice to serve
Prep your veg by cutting into long, thin slices. In a pot fry the onion in a little oil with the ginger & garlic paste. Add the vegetables and marjoram. Season well and let it sweat for 5 minutes. Now add the chicken and thai green curry paste, stir well then add the coconut milk. Leave on a low heat for the chicken to gently poach. Whilst this is cooking, fry your plantain slices in a separate pan with a little oil. Serve with fluffy white rice.
Now, if you’re looking for an authentically hot curry, this paste is for you. It was so fiery hot I could barely finish my dish! With one third of the paste being comprised of chilli my poor Western palate certainly took a beating. I’m pretty terrible with spice, but fighting through the burn I found the other flavours really fresh and vibrant; lots of zingy notes coming through from the lemongrass and kafir lime. Not so conventional but I really recommend the plantain as a side dish to this curry, the sweetness compliments the curry really well.
I did chuckle that their website even warns that this paste is made authentic style and spicier than many are accustomed to; would you believe the packet even recommends adding more chillies?! If you like a curry that’ll put some fire in your belly, give this one a try. I however, will accept defeat.