Product Description

GREEN CURRY PASTE 100G – SIMON JOHNSON

The fresh flavours of lemongrass and kaffir lime are balanced with fish sauce and chilli heat in this classic curry sauce.
Serve your curry with steamed jasmine rice and fresh Thai basil leaves for a dinner that’s guaranteed to please.

Saute 700g diced chicken breast or thigh. Add curry paste & mix well. Add 200ml coconut cream & simmer for 5 minutes. Add extra coconut cream/milk/chicken stock for desired consistency.
Add kaffir lime leaves, your preferred vegetables ie, snake beans & Thai eggplant. Stir & simmer for another 10 mins or until veges are just cooked.
Season with fish sauce, fresh lemon or lime juice & palm sugar if needed. Garnish with fresh herbs – coriander/Thai basil, toasted salted coconut flakes or fried shallots for crunch.
Serve with freshly steamed Jasmine rice.