Posted by Rachel | Posted in Tea and Accessories | Posted on 05-07-2008
Tags: chicken, drinks, food, ginger tea thai, ginger tea thai restaurant, ginger tea thailand, instant ginger tea thailand, recipe, recipes, thai ginger tea recipe
Can someone tell me quantites needed for Thai Green Curry from Ken Hom’s Quick Wok book, please?
Hi
I love this curry made exactly like that book and I wanted to make it for my tea, but I dont have the recepie book my mother has it and I am unable to get it off her before tonight
Can someone tell me the quantities needed?
I know I need a tin of coconut milk, sugar, rice wine, fish sauce, curry paste, ginger
Thanks
I am Thai and I can tell you that you do not need to add rice wine in your green curry and I don’t have Ken Hom’s cook book, either.
However, I could give you my recipe. (Make for 2)
2 Tablespoon of green curry paste
1 1/2 Teaspoon of sugar
1 Tablespoon of fish sauce
150 gm for boneless, skinless chicken or any meat that you like
1 Can of coconut milk
50 gm of pea aubergines or green peas.
Some sweet basil to garnish
Firstly heat the coconut milk in the sauce pan, using low temperature. Stir for 4 – 5 minutes. Then add the meat and cook until the meat is tender (Should takes around 8-10 mins and you should keep stirring to prevent the curry from burning) If the sauce is getting too thick, you can add 1/2 cup of water or milk. Add fish sauce, sugar and aubergines. Taste it the way you’d like. Garnish with sweet basil (Optional)
Good luck and hope you will enjoy your curry! xx
Ginger Tea (Omega Bar, Ko Phangan, Thailand, 10 february 2010), Kaustika
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