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Green Curry Paste

  • Green Chilli, blended 60 g
  • Green Chilli Padi, blended 40 g
  • Galangal, skin off and blended 80 g
  • Garlic, skin off and blended 80 g
  • Shallot, skin off and blended 40 g
  • Cooking Oil 150 g
  • White Pepper Powder 8 g

Thai Green Curry NoChicken Chunks

  • Cooking Oil 40 g
  • Onions, skin off and diced 100 g
  • Lemongrass, sliced 20 g
  • Chilli Padi, sliced 4 g
  • Green Curry Paste, as above 100 g
  • Lime Leaf, stem off 8 g
  • Water 300 g
  • Coconut Milk 300 g
  • Eggplant, cubed and deep fried 200 g
  • Thai Basil Leaves 10 g
  • Coconut Sugar 20 g
  1. Green Curry Paste

    • Heat up pot with oil, sweat all ingredients until fragrant.
    • Fold in seasoning and stir well. Ready to use.
  2. 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