MEDIUM Vibrant fresh Thai herbs and other uniquely Asian ingredients give this curry its wonderfully distinctive fragrance and aromatic flavour. A modest amount of heat with a hint of sweetness.
Thai Green Curry of Fish
This Green Curry Paste is made for those who love the fragrant flavours of Thai cuisine but can't handle lots of heat. Equally suited to chicken.
Heat 2 tablespoons of oil in a wok or pan and fry half a jar Charmaine Solomon's Thai Green Curry Paste for a minute, until fragrant. Add 200mls good quality canned coconut milk, 2 teaspoons sugar and a tablespoon of fish sauce, then allow to simmer. Stir well, lower in 500g fish fillets cut into serving portions and cook gently only until fish becomes opaque. Serve with steamed rice. Serves 4.
Ingredients - A blend of fresh coriander, green peppers, onion, garlic, galangal, ginger, green chilli, lemon grass, spices, non GM canola oil, shrimp paste, fish sauce, cane and palm sugars, salt, kaffir lime, Thai basil, citric acid.