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Thai Green Curry
Thai Green Curry

Before you jump to Thai Green Curry recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

We are very mindful that consuming healthy meals can help us feel better in our bodies. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy kinds contributes to a more wholesome feeling. A salad tends to make us feel much better than a piece of pizza (physically in any case). Deciding on healthier food choices can be challenging when it is snack time. Finding snacks that will help us feel better and enhance our energy levels often involves lots of shopping and scrupulous reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.

Certain foods made from whole grains are excellent for a quick snack. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to thai green curry recipe. You can have thai green curry using 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Thai Green Curry:
  1. Use 6 Chicken Thighs
  2. Get 2 tbsp Green Curry Paste
  3. Take 2 cans Coconut Milk
  4. You need 2 tbsp Thai Fish Sauce
  5. Prepare 4 Kaffir Lime Leaves
  6. Take 6 Baby Sweetcorn
  7. Take 1 Handful Mangetout
  8. You need 10 Cherry Tomatoes
  9. Use 5 Big Oyster Mushrooms
  10. Prepare 1/2 can Chopped Bamboo Shoots
Steps to make Thai Green Curry:
    1. Start off by tearing the oyster mushrooms into smaller more bite-size pieces, also chop the baby sweetcorn, halves the tomatoes and put all into a bowl together along with the whole mangetout.
    1. Now score the chicken thighs and we're ready to get cooking.
    1. Firstly get the pan up to a med/high heat and open the cans of coconut milk and open and drain out the bamboo shoots, then add the curry paste along with 1/4 can of coconut milk, mix it and leave to cook through a bit and thicken.
    1. Once the sauce has thickened put in your chicken and move it around making sure every bit is covered in curry.
    1. After chicken is covered put in the kaffir lime leaves, the rest of the coconut milk cans, the fish sauce and the vegetables and tomatoes and bamboo shoots put in everything really, you could also add some sugar for a sweeter curry or chilies for a more spicy one. I prefer leaving it untouched.
    1. When everything is in, mix and leave to stew until the chicken is cooked or for 40 minutes then you're done!

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