Thai Green Curry

For the Thai green curry, cut the meat into bite-sized pieces and fry in a little oil, then set aside. Wash the vegetables, cut them into small pieces and also fry them in a little oil and set aside.

Remove the outer leaves from the lemongrass and then cut into strips about 3 cm long. Briefly boil the coconut milk and cream with the curry paste and sugar.

Add the fish sauce, lemongrass and ginger and bring to the boil again.

Add the vegetables and meat and simmer for 10 minutes. The vegetables should be cooked through. Add salt only if absolutely necessary.

Add lime, the spices and herbs to taste and season. Cook Thai rice (sticky rice) as a garnish and portion on the plate as a small hemisphere. Arrange the green Thai curry next to it.

Preparation Tip:

The Thai curry can also be prepared as a red Thai curry. For this purpose, simply use red curry paste.

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