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Krua Thai’s recipe for Green Thai Chicken Curry

Chef Wirat Prasertsri at Krua Thai Restaurant at Holbeach with Green Thair Chicken Curry. Photo: SG281112-222NG

Chef Wirat Prasertsri at Krua Thai Restaurant at Holbeach with Green Thair Chicken Curry. Photo: SG281112-222NG

People living in Holbeach and surrounding villages already know they’ve got a bit of a gem with Krua Thai Restaurant.

The friendly and welcoming family-owned restaurant, on Holbeach’s High Street, offers genuine Thai Cuisine, as well as advice (if it’s wanted) on the nutritional value of their dishes.

There is a wide choice of dishes on the varied menu.

The restaurant has a special, two-course lunchtime set menu at £6.50 – closed Mondays.

There is a public car park nearby.

The restaurant is sharing its recipe for Green Thai Chicken Curry, and although the list of ingredients is long, it is simple to make. Serves eight.

YOU WILL NEED

500g chicken

200g curry paste

Big tin coconut milk

250g green bean, bamboo shoot, eggplant

Water (half milk quantity)

30g green & red chilli

40g basil

2g kaffir lime leaves

30g sugar

80g fish sauce
Curry paste mixture:

30g pepper

10g paprika

15g lemon grass

7g galangal oil

8g lime skin

60g garlic

5g coriander

40g onions

2g caraway

5g celery root

20g basil

10g shrimp paste

5g salt

5fl oz oil

METHOD

Pound all the ingredients thoroughly, fried with chilli oil, and set aside.

Blend ingredients for the curry paste, add coconut milk and onion. Add the chicken and ‘fry’ until cooked and the coconut milk reduced.

Season with sugar, fish sauce, eggplant (until cooked) and then add this to the chilli mixture.

Now sit and enjoy!

 

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