Green curry is a Central Thai variety of curry. The name derives from the color of the dish, which comes from green chillies. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green, it tends to be more pungent than the milder red curries. Medium hot and fragrant with fresh green herbs.
Infuse into coconut milk to make a fragrant curry
Use with fish, poultry, pork or beef
Cook with tamarind and lemongrass stock to make soup
Toss through noodles with tofu or vegetables
250ml coconut cream
2 tablespoon CM Green Curry Paste
2 tablespoons fish sauce
50ml Fish Stock (or water)
24 raw king prawns, shelled
1/2 cup Thai basil leaves
80g small spinach leaves, washed
2 small green chillies, finely sliced
4 tbsp pea eggplant, oven roasted
Heat coconut cream to simmering point, stir in green curry paste and fish sauce. Cook sauce for 10 minutes, add stock and bring to the boil. Simmer for 10 minutes. Taste and, if necessary, adjust seasoning. Add prawns to sauce and simmer on low heat for 3–4 minutes until tender, just long enough so the prawns change colour. Stir in basil, green chilli, pea eggplants and spinach leaves till wilted. Serve with steamed jasmine rice.
Gluten free, contains no genetically modified ingredients, no artificial colours, flavours or preservatives added.