My Favourite Thai Curry Paste

20121112-192247.jpg Cooking tonight’s dinner under 1 hour. How do I do it? Simple. Use a ready made curry paste, and my favourite is the Mae Ploy Thai curry paste. Anything under 1 hour including preparation, cooking and eating is a winner to me.

I had previously bought 4 pieces of chicken thigh fillets, diced them and marinated with some salt and turmeric powder and refrigerated overnight. I had a cucumber, a handful of beans, three carrots and a cup of bamboo shoots in the fridge. These vegetables were used in my curry dish. Other ingredients to give the curry a bit more seriousness in the flavour and authenticity, I added chopped garlic, shallots, lemongrass, chilli and kaffir lime leaves.

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Ingredients & Preparation

1. 4 chicken thigh fillets – diced and marinated with a pinch of salt and one teaspoon turmeric powder
2. 1 cucumber cut into chunky bite pieces
3. 3 carrots cut into chunky bite pieces
4. A handful of green beans with tips cut off
5. A cup of fresh packet bamboo shoots
6. 3 french shallots slice thinly
7. 2 garlic cloves chop finely
8. 1 fresh red chilli chop finely
9. 3 kaffir lime leaves slice finely
10. 1 lemongrass chop finely
11. A pinch of tamarind pulp soaked in water, then squash to extract the juice
12. 1 small packet coconut cream
13. A teaspoon palm sugar
14. A tablespoon fish sauce
15. 2 tablespoons Mae Ploy Green Curry Paste

Cooking

1. Heat 3 tablespoons cooking oil in a hot wok
2. Toss in the chopped garlic, shallots and lemongrass. Fry until fragrant
3. Add Mae Ploy curry paste. Mix through and continue to stir fry until fragrant
4. Add chicken and mix through until chicken is well coated in the paste
5. Add the tamarind juice. Bring to boil. Then reduce the heat to medium
6. Add carrots first. Cooked for 5 minutes. Then add the green beans. Continue to cook for another 5 minutes

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7. Next, add the chilli and kaffir lime leaves and cucumber, follow by a small packet of coconut cream. Reduce the heat to low simmer

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8. Continue to simmer for another 10 minutes. Then, add the fish sauce and palm sugar to taste. Mix through. It’s now ready to serve with some steamed jasmine rice.

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20121112-201141.jpg Yum! Enjoy your dinner with this simple and yet delicious curry meal. 🙂

6 responses to “My Favourite Thai Curry Paste

  1. As usual,m your recipe sounds absolutely mouthwatering Victor, and I want to race out to the kitchen NOW and make it!

  2. Looks great! Do Kaffir lime leaves keep well dried or are they only good fresh?

    • Fresh is best. You can always buy the fresh leaves and freeze them. They freeze well, and also easier to slice thinly when you need to use them. They don’t keep well dried and loose the distinctive flavour and smell of a good kaffir leaf. 🙂

  3. hi there! enjoy reading your blog. i am new to melbourne and want to know where the best asian grocers are. have you any tips for me? ta.

    ps mae ploy is my favourite too!

    • Hey,thanks! Best place for me is Victoria Street in Richmond. But, then it is a personal thing and depends where you live. Footscray is a great place too for asian grocery shopping.

      Good luck exploring the streets. And, welcome to Melbourne and visiting my blog! Cheers, Victor

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