Few dishes are as closely tied to Thai cooking as a steaming, creamy, fragrant green curry. It balances heat, sweetness, saltiness and sourness in an almost magical way. The secret to a truly authentic Gaeng Keow Wan isn’t complicated technique – it’s the quality of one crucial ingredient: the curry paste. With Mae Ploy Green Curry Paste you bring that genuine flavour straight into your own kitchen. The paste is a symphony of fresh green chilli, fragrant lemongrass, spicy galangal, garlic and a perfectly judged amount of shrimp paste, which gives it unbeatable depth of flavour.
Recipe: Creamy Thai Green Curry with Chicken
This recipe gives you a classic, much-loved version of Thai green curry. It’s surprisingly quick to make and every bit as good as your favourite restaurant’s. Serve with freshly cooked jasmine rice for a complete meal.
Serves: 4
Time: about 30 minutes
Ingredients
- 500 g chicken breast fillet, cut into strips
- 400 ml coconut milk
- 2–3 tbsp Mae Ploy Green Curry Paste (adjust to taste)
- 1 tbsp vegetable oil
- 1 red pepper, sliced
- 100 g bamboo shoots, drained
- 1 tbsp fish sauce
- 1 tsp palm sugar (or soft brown sugar)
- A handful of fresh Thai basil
- Lime wedges, to serve
- Jasmine rice, to serve
Method – step by step
- Step 1: Heat the oil in a wok or deep frying pan over a medium-high heat. Add the green curry paste and fry for about a minute until it smells wonderfully fragrant. This step is key to releasing all those lovely aromas.
- Step 2: Add roughly half the coconut milk (the thick part that usually sits at the top of the tin). Stir and let it simmer for a few minutes until the oil starts to separate from the coconut milk – a sign the paste is well combined.
- Step 3: Add the chicken strips and brown them all over in the curry mixture until almost cooked through.
- Step 4: Pour in the rest of the coconut milk, then add the pepper and bamboo shoots, followed by the fish sauce and palm sugar. Stir well and bring to the boil.
- Step 5: Lower the heat and let it simmer for about 5–10 minutes, or until the chicken is cooked through and the vegetables are tender but still have a little bite.
- Step 6: Take the pan off the heat and stir in the fresh Thai basil. The leaves will wilt quickly in the heat and release a fantastic aroma.
- Step 7: Serve your green curry straight away with freshly cooked jasmine rice and a wedge of lime to squeeze over.
Get the real taste of Thailand
For a properly authentic Thai curry, shortcuts on flavour simply won’t do – the taste has to come from real ingredients. Mae Ploy green curry paste is made the way it would be in a traditional Thai kitchen. The aromatic heat from 31% fresh green chilli, the zing of lemongrass and the complex depth of galangal and shrimp paste give a flavour that lesser products can’t match. Skip the half-measures and give your curry the deep, rounded, authentic taste it deserves. Order your jar today and taste the difference for yourself!
