
Related Recipes
Requires ingredients -
60g MA’s Thai Green Curry Paste
300ml water
300ml Coconut Milk
300g boneless chicken
thinly sliced
300g mixed vegetables (such as zucchini, pak choy, mushrooms, eggplant)
2-3 green chillies sliced
How to prepare -
Steps:
1. Heat MA’s Thai Green Curry Paste in a pan. Add water and 150ml coconut milk and bring to a boil.
2. Add chicken and vegetables and cook for 3-4 minutes.
3. Reduce heat and add remaining coconut milk. Simmer until chicken is cooked and vegetables are tender.
4. Add green chillies & adjust salt before serving.
Requires ingredients -
350g mushrooms, cleaned and sliced
2 tbls oil
4 tbls MA’S Thai Green Curry Paste
300ml Classic Coconut milk
100ml water
1 bunch of basil leaves
How to prepare -
Step 1
Heat oil in a pan and gently fry the curry paste until fragrant.
Step 2
Add the water and coconut milk and mix well.
Step 3
Add the mushrooms and simmer for 5 minutes.
Step 4
Stir through the basil leaves.And remove from the heat.
Step 4
Serve hot.
Note: Tastes great with eggplant and peas as well
Requires ingredients -
2 tbls MA’s Thai Green Curry Paste
400g coconut milk
skinless fish fillet 400g, cut into chunks
¼ tsp Mustard Seeds
½ onion, sliced
1 green chili sliced
Handful of spring leaves
2 tbls oil
Salt to taste rice to serve
How to prepare -
SStep 1
Heat oil in a large saucepan and add onion, green chilies and mustard seeds.
Step 2
Fry until onion turns light golden brown.
Step 3
Add the MA’s Thai Green Curry Paste and mix well.
Step 4
Add the fish chunks and mix gently.
Step 5
Adjust salt and add coconut milk and cook for 5 minutes or until the fish is cooked through.
Sprinkle spring leaves and serve warm.
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