Thai Green Curry

I made Thai Green Curry using a whole 4oz can of Maesri Green curry paste. I found it a bit hot but DO loved it. He likes hot curries or anything with chilli in it. I had a packet of asian style vegies in the freezer and leftover boiled rice in the fridge so this only took a few minutes to make. I had bought the fried shallots ages ago and stored them in a glass jar in the fridge. They made the presentation of the dish more professional and the whole thing was quicker than take-away me thinks.

Thai Green Curry

1 tab oil
1 4oz can of Green curry paste
270 mls coconut milk (I used light)
1 heaped teaspoon Massel vegetable stock powder
250 mls water
2 teaspoons brown sugar
500 gms Mixed vegetables
Fried shallots


Put rice on to cook before starting the curry sauce as that part takes the longest. While the rice is bubbling nicely, heat oil in largish frypan. When the oil is hot stir in curry paste. If you would like onion in your curry, then fry it along with the curry paste. Keep stirring until fragrant and then add coconut milk. Mix the vegetable stock with water and pour over cococut/curry sauce. Next stir in the brown sugar. It should desolve instantly, and then add the vegetables of your choice. As soon as the vegetables are hot, then the curry is ready. The sauce is very runny and it is almost like a soup.

Drain your rice and spoon some into a bowl. Top with the vegetables and then ladle the sauce over. Sprinkle with fried shallots and serve.