Green Curry is the coconut-rich, almost emerald jade green curry native to Thailand. We are all quite well versed in the nuances of the curry, as its the second alternative to Tom Yum in Singapore. Green curry is cooked slightly differently in different parts of Thailand. Don’t think they have a Green Curry Pasta, though.
Green Curry is the coconut-rich, almost emerald jade green curry native to Thailand. We are all quite well versed in the nuances of the curry, as its the second alternative to Tom Yum in Singapore. Green curry is cooked slightly differently in different parts of Thailand. Don’t think they have a Green Curry Pasta, though.I am a huge fan of Thai food (and Green Curry), though that should not come as a surprise to anyone who reads this blog on the regular. I make frequent trips to Bangkok, Chiang Mai, Hat Yai, Krabi and most recently I’ve been to Phuket. Sounds like many, many places in Thailand but really, I have barely skimmed the surface. Bangkok will always have to be my favourite, with plenty of good food and a vibrant city life. I have time and again noticed that in Thailand, they always have a different menu for tourists in restaurants. Unless you’re eating at a road-side pushcart -like stall, most places have one menu for the foreigners and one for the locals.
The local menu obviously carries more heat, while foreigners like me have to beg profusely for them to up the chilli ante of the dishes. You may think it’s not possible to find bad Tom Yum in Thailand, and you would be wrong. I attest to many bad Tom Yums in Thailand – either too sweet, too sour or usually not spicy enough.
Green Curry
Green curry is the same way. I find that green curry has a few common denominations regardless of where they cook it – the coconut milk and green chilli. Green Curry is not meant to be spicy, which is why you won’t see chilli padi in this recipe. I love chilli padi and had to hold myself back when I came up with this dish. But you don’t have to restrain yourself that way if you love chilli. I also used Green Curry Paste that can be bought here in Singapore.
Pastes
I often get questions from readers on what brands I use particularly – I normally say that most brands have the formula just right. If you find that the taste isn’t quite right, add a little fish sauce. Or lime juice. You’ll find that by tweaking the paste, you will come up with something that tastes quite close to the original (if you can find the original, that is). I remember making the paste with a pestle and mortar during a cooking course I had enrolled myself in, in Silom Bangkok. It was quite tedious, I must say. But I flirt with shortcuts like my life depended on it, so what would I know about complexities in cooking? If you’re looking to make the paste yourself, be my guest. Here’s the link to a reliable recipe.
This pasta uses tuna, but please feel free to use chicken if you like. Typically, green curry is made with chicken. I made do with what I had at home – a can of tuna was waiting to be used in the cabinet. I answered its call.
Ingredients
- 250g Pasta, cooked and drained
- 2 Tbsp Vegetable Oil
- 1 Large Onion, peeled and sliced
- 1 Can Tuna Flakes, in water
- 2 Tbsp Green Curry Paste
- 200ml Coconut Milk
- Salt to Taste
Method
- Heat the oil in a saucepan and add the onions, cooking until softened. Then, add the tuna, followed by the green curry paste. Stir to mix, making sure to break up any clumpy bits of curry paste.
- When combined, add the coconut milk then the salt. Stir through until a nice, thick sauce forms. Add the cooked and drained pasta, and stir gently until all of the pasta is thickly coated with the sauce.
- Remove from heat and dive in. Best served hot.
