Thai Green Curry NoChicken Chunks
Easily create an all time favourite Thai dish for your diners using The Vegetarian Butcher NoChicken Chunks.
Ingredients
Green Curry Paste
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Green Chilli, blended 60.0 g
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Green Chilli Padi, blended 40.0 g
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Galangal, skin off and blended 80.0 g
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Garlic, skin off and blended 80.0 g
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Shallot, skin off and blended 40.0 g
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Cooking Oil 150.0 g
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White Pepper Powder 8.0 g
Thai Green Curry NoChicken Chunks
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Cooking Oil 40.0 g
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Onions, skin off and diced 100.0 g
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Lemongrass, sliced 20.0 g
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Chilli Padi, sliced 4.0 g
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Green Curry Paste, as above 100.0 g
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Lime Leaf, stem off 8.0 g
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Water 300.0 g
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Coconut Milk 300.0 g
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Eggplant, cubed and deep fried 200.0 g
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Thai Basil Leaves 10.0 g
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Coconut Sugar 20.0 g
Preparation
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Green Curry Paste
- Heat up pot with oil, sweat all ingredients until fragrant.
- Fold in seasoning and stir well. Ready to use.
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Thai Green Curry NoChicken Chunks
- Heat up pot with oil, stir fry onion, lemongrass until fragrant.
- Add in lime leaves, red curry paste and stir fry till fragrant.
- Fold in water, coconut milk, NoChicken Chunks*, eggplant and bring to boil.
- Add in seasoning and simmer for 2-4mins.
- Ready to serve.
*TVB NoChicken Chunks, blanched and deep fried
