Thai Green Curry Recipe
We love Thai food. The aromas, the fresh spices and most of all the flavours. So when Mae Jum got in touch asking if we wanted to try some of their spice mixes, I didn't hesitate to say yes! Within a couple of days, a beautifully packed box of six different Thai Curry pastes arrived through my letterbox.
Jatuporn or Jum as she is known by friends and family was born in a small market town in the south of Thailand. She moved to the UK to raise her family. As they started to fly the nest, she decided the nicest gift a mum (Mae in Thai) could give, would be to share the secrets to the recipes they grew up enjoying.
The Mae Jum journey had started.
This is the recipe for a Prawn Green Curry using one of the Mae Jum spice mixes. We have also tried the Massaman Curry, which was equally as delicious, so make sure you head over to my social media to see pictures of that too.
Thai green curry is a house favourite and is so easy to make at home. We used prawns this time, however, if you don't fancy prawns, simply substitute them for pork, chicken or bulk it up with seasonal vegetables if you are vegetarian.
Heat some oil in a pan and fry the curry paste for a couple of minutes, before adding about 200g of the coconut milk. Bring to the boil and then let it simmer for about 5 minutes.
Add the remainder of the coconut milk, while simmering for a few more minutes before adding the vegetables. Let it cook for about 10 minutes or until the veg is soft and cooked through.
If you are using chicken or pork, you would need to add this before you add the remainder of the milk. Cook them through and then add the coconut milk.
Because I was using cooked prawns, I added them at the end as they only needed warming through. If you have fresh prawns, make sure they are cooked before serving.
We had our Thai Green Curry with rice, however, it would work well with flatbreads too.