belfastish Posted December 6, 2006 Report Share Posted December 6, 2006 thats a favourite of mine in thailand and i make it back home aswell,for 4 people i would use for sauce 2 tablespoons of thai curry paste and 400ml of coconut milk which is enough sauce if you pouring it over the rice. but when i was in ko samui i got the best and nicest one ive tasted,it was a full bowl of sauce ,chicken peppers etc with the rice obviously seperate. to get more of the sauce would i just have to use more coconut milk or is it very fatting? or is something else used?and do i need to add more curry paste then? thanks Link to comment Share on other sites More sharing options...
simie Posted December 7, 2006 Report Share Posted December 7, 2006 Belfastish, you could add more coconut milk if you want but i would have thought a 400ml can would be enough and you could add a bit of water. As for the paste i think that just depends on taste, how spicy you want it? In Thailand as you mentioned it would be served seperately from the rice anyway and is quite runny/watery anyway. My wife looks in horror at some of the very thick very unspicy sauces they put on top of rice and call Thai green curry in the UK! Simie. Link to comment Share on other sites More sharing options...
belfastish Posted December 7, 2006 Author Report Share Posted December 7, 2006 yeah i know its just not the same,its easy to make anyway so i might try more milk and add paste as nesessary,thanks Link to comment Share on other sites More sharing options...
pasathai1 Posted December 7, 2006 Report Share Posted December 7, 2006 yeah i know its just not the same,its easy to make anyway so i might try more milk and add paste as nesessary,thanks see if you can find some of the small thai eggplants and green pepper corns ( still on the vine) to add Link to comment Share on other sites More sharing options...
Topcatta Posted December 7, 2006 Report Share Posted December 7, 2006 I find it even tastier if fresh galangal or ginger, lemongrass and djeroek poeroet are added to the curry paste. Lots of fresh basil or coriander. Dont forget to put lime in just before you serve. Fresh just makes a hell of a difference. Link to comment Share on other sites More sharing options...
junglesoup Posted December 7, 2006 Report Share Posted December 7, 2006 i missed the taste so much when I was at home that i found out to make the paste from scratch, cos the pastes out of tesco etc tasted nothing like they should. Heres how, 12-15 green chillies handful fresh coriander sprigs and leaves. 2 tablespoon fish sauce 2 lemon grass sticks 2 garlic cloves 1/2 tablespoon fresh root ginger grated 2 tablespoon of ground cumin powder whole lime juice. 4/5 onion shallots. shrimp paste. Now, cut all the ingredients up as finely as possible. Add them into a food blender then add the fish sauce and lime juice. *dont add the shrimp paste yet. Turn on the blender and try to get it into a apaste. THis will take quite a while and you will need to stop and mix the ingredients with a wooden spatula so the blender blades will ctach them. *add vegetable oil to help the blending process. Once it starts to turn into a green paste then add a teaspoon of shrimp paste. Continue to blend. Once finished put in a container and store in the fridge. There should be enough for 4 or 5 uses. To cook: Add a little veg oil to a pan. Let it heat under a heat of 2 to 3 gasmark. Then add 3/4 teaspoons of the paste to the pan and let itr heat,moving it around until you start to get the flavours. Then add the chicken and cook. Add more paste if you feel the need. When the chcikens nearly cooked then add the coconut milk. Low fat if you dont want the high fat stuff. It should truna nice green colour. At the end add tear up fresh basil leaves and add them in. Keep stirring. The basil gives it a distinctive taste. Then add lime and serve with rice. Making the paste fresh gives a freal nice taste and is worth the effort, Make enough in one batch and it will lasy for months in the freezer, or you can fry iot in oil then pout in the fridge up to 6 months. Regulate the spice level by using either all small green chillies for spicy , or biiger ones for mild or a mix of both. For red curry use red chillies. Link to comment Share on other sites More sharing options...
Nervous_Dog Posted December 8, 2006 Report Share Posted December 8, 2006 Coconut is aweful fattening, with very bad fats, which is why I am fat coz I love coconuts DPG Link to comment Share on other sites More sharing options...
belfastish Posted December 8, 2006 Author Report Share Posted December 8, 2006 will give that atry js thanks,at the minute i have a bit of curry paste that i just bought so ill have to use that first. a bit of fat is good for you every once in a while,dog i thought you were just big boned!! Link to comment Share on other sites More sharing options...
Guest lazyphil Posted December 8, 2006 Report Share Posted December 8, 2006 i read too coconut milk is a heart attack accellerent!!!....creen chicken curry is my nemisis, i love it (once a month treat ), but hohum, looks like its another baked spud with roasted veg in olive oil and grilled tuna steak for lunch followed by a banana and a pint of apple juice Link to comment Share on other sites More sharing options...
Lusty Posted December 9, 2006 Report Share Posted December 9, 2006 She's banned me from anything with coconut milk as I'll have to change my handle to Fatbarstard 34 ! Link to comment Share on other sites More sharing options...
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