The culture and cuisine that encompasses Thailand holds a very special place in my heart for many reasons. Before little Charlie came a long, I spent a lot of time in ‘the land of smiles’ learning the sacred martial art of Muay Thai (pronounced: M-oy T-ie) where I now compete at a professional level here in Melbourne. I have deeply ventured into the world of understanding sacred Thai traditions and let me tell you, Thai’s take their food very seriously. One of the most prominent days of my Thai adventures saw me receiving a blessed Sak Yant tattoo of Gao Yord (9 spires of Mt. Meru). The mystical geometric tattoo is said to hold ‘protective’ and ‘good luck’ blessings, something I would definitely need when fighting in a boxing ring. The Sak Yant was ritually blessed by a Buddhist monk of the Rawai village in south-east Phuket and was an experience I will never forget.
Whilst in Thailand I also had the opportunity to take authentic Thai cooking classes which saw me learn the basics of Thai curry and soup. When I got back to Melbourne, I vividly remember trying to replicate everything I had learned about Thai Red Curry in my parent’s kitchen. Cooking Thai curry was actually the first dish I ever cooked solo.
Over the last five years I have tried and tested many elements when cooking Thai Curry with the overarching mission of creating a tasty, affordable and time efficient recipe.
Dad’s Mean Green Curry is my own version of traditional Thai curry and is creamy, rich and packed with flavor that brings out mild spice.
I have experimented with a variety of coconut milk brands and have found that Ayam is the best tasting. I would recommend staying right away from Lite coconut milk. The Lite milk changes the consistency of the curry to a watery texture and has a high chance of congealing and curdling if not mixed through constantly while on heat.
I have sourced some of my ingredients from ‘Nathan Thai Grocery’ in Footscray (9 Paisley Street, Footscray VIC 3011). A must visit if you are passionate about Thai cuisine!
You’re going to get: 3-4 person serving.
Total cost of ingredients: $40.30
2 tablespoons peanut oil $5.00
1 large whole broccoli, cut into small florets discarding the stems $2.35
2 medium size carrots, cut into thin slices $1.50
75g shiitake mushrooms cut thinly $6.00
175g sweet baby capsicums red/yellow/green sliced $3.90
1 red chilli cut to your liking 0.60c
400g Ayam Coconut Milk $3.50
500g of chicken thigh fillets, diced thinly $6.00
2 tablespoons Maesri Green Curry paste $1.45
Knorr Chicken seasoning Powder $10.00 @ 800g
Optional: 4 small Kaffir lime leaves
handful of Natural unsalted almonds to garnish.
What you gotta do:
Precook: Lightly season chicken with Knorr Chicken seasoning powder using between 10g – 20g or to your liking. This can be done up to 24 hours in advance for extra taste and chicken placed in fridge.
1. Heat 2 tablespoons of the peanut oil in a wok. Once heated, add 2 tablespoons of the green curry paste. On low – medium head mix in and stir fry chicken until browned.
2. Add broccoli, carrots, chilli, capsicum and mushrooms and continue to cook on low-medium heat until chicken is cooked through and vegetables are tender and colored.
3. Pour in Coconut Milk and stir until evenly distributed through the wok. Return heat to low and continue a steady stir of the coconut milk until green curry starts to color through. Simmer curry for approximately 10 minutes.
TIP: If the coconut milk starts to bubble reduce heat immediately or turn stove top off to reduce heat.
Add Kaffir lime leaves / almonds to the curry.
4. Serve with Jasmine rice.
As well as discovering new and exciting food to review Dad and Charlie also like to hang out in the kitchen. Our recipes are unique in that;
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