Anonymous wrote:

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

I’m also Thai and a very key ingredient in green curry is kaffir lime leaves. You can usually get it at Asian markets in the refrigerated or freezer section.

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

Anonymous wrote:

Anonymous wrote:I don't follow a recipe but saute veggies (onions, mushrooms, bell peppers, broccoli, green beans) in a bit of coconut oil until they are crisp-tender, and add thai basil and green curry paste, saute for a couple mins, add coconut milk and simmer on low for 5 -6 mins. I like Maesri brand from my Asian/International grocery store.

This is my method too! But green curry must include eggplant, unless you don't like it.

Anonymous wrote:Does anyone know if the Maesri curry paste is vegan/vegetarian?

Anonymous wrote:Maesri curry paste is good. The best is Nittaya but it is expensive and you have to buy it online.
I lightly fry the curry paste till it is fragrant, add coconut milk (Chaokoh), the add protein and veg and throw in a handful of Thai basil at the end. Adjust salt and sugar to taste.

Anonymous wrote:I don't follow a recipe but saute veggies (onions, mushrooms, bell peppers, broccoli, green beans) in a bit of coconut oil until they are crisp-tender, and add thai basil and green curry paste, saute for a couple mins, add coconut milk and simmer on low for 5 -6 mins. I like Maesri brand from my Asian/International grocery store.