Better than take aways Thai green curry with a creamy aromatic sauce, tender chunks of chicken and lots of crunchy greens. All topped off with an extra helping of freshly chopped coriander and thinly sliced spring onion.
One of my most favourite take aways is Thai. Be it a Thai green, a Massaman or an aromatic stir fry, the simple ingredients and contrasting Asian flavours never fail to satisfy my greedy stomach.
WATCH HOW TO MAKE THAI GREEN CURRY
Cooking in Thailand
My first experience of authentic Thai cooking was in 2012 (you know that year when Ben and I travelled the world! ahhh). There are still so many adventures and great meals that I want to share from this trip. But for now here is a little peek into a small part of our journey in Thailand and our trip to a Thai cookery school.
So tanned and slim!!
Looking back on these photos I am so very jealous of my 2012 self.
Above is Ben and I at Siam Rice Cookery School in Chang Mai, Northern Thailand. I absolutely loved this day and it was one of the major highlights of our whole trip. A Thai cooking class had been on my list from the very early days of our travel planning, so I really couldn’t wait to book onto this course as soon as we hit Thailand.
We had travelled into Thailand from Laos, a very interesting part of our journey. – (This was back when tubing along the Nam Song River was unregulated and still a very big thing, – crazy times). But prior to this we had been in Cambodia, battling through the hot and humid climate, being awestruck at the buildings and architecture, and mostly having a bloody good time scoffing our faces. My experience of Cambodian food is on a par to my Thai culinary experience. So, although I am sharing my Thai green curry first – some Cambodian goodies will be following shortly!
As we had been so overwhelmed by Cambodian food, I had great expectations for Thailand . . .
I was not disappointed!
Part of the Thai cookery course included a visit to and experience of an Authentic Thai food market.
Before actually cooking up some great dishes we got to see, taste, and shop for all the essentials.
And even buy some extras.
Back at the Siam Rice Cookery School we were shown what ingredients went with which dishes and how to prepare and cook the fresh herbs and spices from scratch.
No pre ground spices here!!
The all imporatant taste test 🙂 (That fringe!!!) :-O
We crammed a lot into one day and made several dishes – so I still have plenty more to share!! 🙂 The finished dish below is a very tasty Penang curry.
And of course we finished off with a bit of vegetable art – because – why not. Ben definitely did a better job of this than me. Would have probably helped if I’d concentrated a bit more 🙂
Thai green curry
But anyway, lets get back to this Thai green curry recipe and cooking in the UK.
Its not always quite so easy to access all the authentic ingredients that would be necessary to go into a true Thai curry. And I can’t say its always convenient to get out a pestle and mortar and grind whole spices down into powders. Although, I do like to do this on occasion, its not really practical mid week.
It is possible to closely match ingredients and of course use pre ground spices – I have tried to do this with this recipe. I’ve taken the original recipe from the Siam Rice Cookery School and tried to replace or match with ingredients that are easy to get hold of and to use.
Such a great dish to rustle up on one of the nights when I’m really craving a take away, but want to keep things nice and healthy. With only 45 minutes prep and cooking time, less than 300 kcal per portion, a good kick of protein, and a helping of veg – theres really no way you can go wrong with this dish.
If you like it spicy: add more fresh green chillies and maybe even a teaspoon of ground chilli powder. If you’re not a massive fan of broccoli or pak choi then definitely swap in for your preferred veg: baby corn, red onion, finely chopped carrot, aubergine, courgette, green beans – whatever takes your fancy. And if you’re after the real deal and a proper Thai cookery experience, I highly recommend The Siam Rice Cookery School – if you happen to be in the area 🙂
For more of my foodie adventures check out my: Vietnamese style Pho; Amarone risotto plus our wedding in Verona; Pasta making in Italy; and a creamy Tiramisu made at the Torciano winery in San Gimignano.
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #cookonceeattwice by searchingforspice, and #recipeoftheweek hosted by amummytoo.