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Gaeng (curry), Keow (green), Keow (sweet), or Thai green curry derives its green colour from the green chillis and fragrant ingredients used in its preparation (sweet green refers to the pale green colour). The spicy chillis are counterbalanced by the sweet honey and salty fish sauce that used in this recipe. Thai sweet basil gives a traditional extra flavour, but if you love coriander add this as well as or as an addition. Thai Green Curry is a surprisingly recent phenomena, thought to have been influenced by India cooking philosophy as recently as the 1900's. The key to the dish is the paste which must be fresh. We have spent years perfecting the recipe to bring it to you for the first time under the Tyga brand.
Kit Contains: Ginger & Garlic Paste, Fragrant Paste, Tyga 40, Fish Sauce
You will need: 600g Chicken breast (or tofu) 400ml Coconut milk 125g Shallots (approx qty 3-4) 30g green chillies (approx x 6) 1 x red bell pepper 3 tbs oil (rapeseed, vegetable, olive) 1 tbs honey (or palm sugar, sugar) Thai sweet basil leaves (preferable but not essential)
Making the Thai Green Paste (use a small blender):
Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH).