My Family's Seriously Yummy Thai Curry
I've been addicted to this dish since I travelled to Thailand a long time ago. I rearranged the recipe on the package of ready-made curry paste. My American husband prefers this to Japanese-style curry.
Basically you can use any vegetables. You can substitute chicken with shrimp. Sprinkle on chopped cilantro as a topping if you like. (I used Japanese parsley this time.) It tastes better to squeeze in lime instead of lemon at the end, but lemon is less expensive. For 4 servings. Recipe by kachita
My Family's Seriously Yummy Thai Curry
I've been addicted to this dish since I travelled to Thailand a long time ago. I rearranged the recipe on the package of ready-made curry paste. My American husband prefers this to Japanese-style curry.
Basically you can use any vegetables. You can substitute chicken with shrimp. Sprinkle on chopped cilantro as a topping if you like. (I used Japanese parsley this time.) It tastes better to squeeze in lime instead of lemon at the end, but lemon is less expensive. For 4 servings. Recipe by kachita
Cooking Instructions
- 1
Chop the chicken and vegetables into bite-sized pieces.
- 2
Add vegetable oil into a pot, turn the heat to low. Add curry paste, and fry for about 1 minute.
- 3
Add ※ vegetables and briefly stir-fry. Add water and chicken stock granules, and simmer until the chicken is cooked through.
- 4
Add the ○ ingredients, simmer for another 5 minutes. Add green beans at the end, and turn off the heat.
- 5
Pour over rice or somen noodles, squeeze a lemon on top, then enjoy.
- 6
I used green curry paste this time. The same brand also makes red and yellow curries. Use your favourite one.
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