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Green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than panang/padang curries. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.

Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry can be eaten with rice or with round rice noodles known as khanom jeen.
Green Curry
Ingredients
(serves 3-4 persons)
Lobo Green Curry Paste 1 packet
Beef or chicken sliced to bite size 250 g (8.8 oz)
Coconut milk 1 cup (240 ml)
Water 1 cup (240 ml)
Eggplant, sweet basil leaves, kaffir lime leaves and hot chilli
Fish sauce

Preparation
Green Curry is made mainly from fresh green chili and is the hottest of all Thai curries. Yet many Westerners love it at first taste.

• Heat the skillet. Add coconut milk and Green Curry Paste. Stir until coconut milk breaks into oily bubbles and becomes aromatic
• Add chopped beef or chicken. Stir until cooked. Add water and simmer until boiled.
• Add eggplant, sweet basil leaves, kaffir lime leaves and hot chilli.
Remove once boiled.
• Add fish sauce and other seasonings as preferred. Serve with hot steamed rice or rice noodles.
Tips
• You can try purple eggplant and avocado as substitutes for eggplant to create similar yet different tastes.
• This recipe: can be adapted to make a variety of dishes like Beef Green Curry, Fish Meatballs Green Curry, Stuffed Squid Green Curry and White Gourd Green Curry.
• Non-sweetened soya milk can be used instead of coconut milk for those who have health concern or on diet.
hallot, Galangal, Shrimp Paste, Kaffir Lime Peel , Coriander Seed and Spices

VDO Link:: http://www.youtube.com/watch?v=_TIqdORNoug

There haven't been any reviews for THAI FOOD GREEN CURRY PASTE (50 g.) yet.

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