Green chicken curry has long been a household favourite in my family. The mere scent of the fragrant sauce simmering away sends us into a tizzy! The best advice for amatuer cooks is to use a decent green curry paste. My favourite is Valcom authentic thai paste. There are plenty of green thai curry recipes out there, so any that use eggplant, fish sauce, palm sugar, kaffir lime leaves and ginger are going to give you a good result. I got my recipe from the 2011 issue of Better Basics by Better Homes And Gardens (page 84). I gave the thai basil a miss and cooked the eggplant for a little longer so it was super soft and oozing with flavour. Totally Tizzalicious!
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