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Thai Green Curry
Thai Green Curry is a perfect dish for fish but can also be made using chicken leftovers as well as the remainder of the Sauvignon Blanc or Chardonnay that you did not drink last night.
Sesame or peanut oil
Herbie’s Green Curry spice mix
Green capsicum, sliced into thin strips
White wine or chicken stock
Fish fillets or boneless chicken breast, diagonally sliced, 1/2" thick
Fresh basil or coriander leaves
When we think about Thai food, their fragrant Jasmine rice, exotic green, red and yellow curries and green papaya salad we usually think of a Thai restaurant rather than cooking at home, but now with Herbie’s Green Curry Spice Mix, home is where you will always cook Thai.
Green Curry tends to be one of the milder curries of Thai cuisine. Thai Green Curry is a perfect dish for fish but can also be made using chicken leftovers as well as the remainder of the Sauvignon Blanc or Chardonnay that you did not drink last night.
Heat the oil in a wok, add the spice mix, shrimp powder and sliced capsicum strips.
Add the coconut milk, white wine or chicken stock and bring to the boil, stirring constantly.
Reduce the heat, add the fish, and simmer until the fish is cooked, about 10-15 minutes, depending on the type of fish.
Stir in the chopped fresh herbs just before serving.