Tag Archives: thailand

Thai Green Chicken Curry

During my travels cooking I have been lucky enough to work with some fantastic Thai chefs both when in Malaysia and when working for a Thai resort in the Maldives. To me Thai cuisine is all about punchy vibrant flavours, which I love. You’ve got to have the right balance between salty (fish sauce), sour (lime juice), spicy (a good kick of chili) and sweet (sugar) to make sure you get an authentic taste, and if you’re not sure what that authentic taste is then what better excuse than to book a flight to Thailand!

Thai Green Curry
Serves 4
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Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Thai Green Curry Paste
  1. 1/2 stalk lemongrass
  2. 1 green chili
  3. 1/2 shallot
  4. 2 cloves garlic
  5. 8g galangal
  6. 1/4 cup coriander (leaves and stalks)
  7. 1/4 cup basil
  8. 1/4 tsp. ground cumin
  9. 1/4 tsp. ground white pepper
  10. 1/4 tsp. ground coriander
  11. 2 Tbsp. fish sauce
  12. 1/2 tsp. shrimp paste
  13. 1 Tbsp. lime juice
  14. 1/2 tsp. brown sugar
  15. 2 Tbsp. coconut cream
Thai Green Chicken Curry
  1. 400ml coconut cream
  2. 100g bamboo shoots
  3. 70g green curry paste
  4. 1tbs fish sauce
  5. 200g chicken thighs
  6. ½ tsp palm sugar
  7. 1/2tsp green chilli – seeds removed, fine chop
  8. 8 kaffir lime leaves
  9. 200ml water
  10. 1tbs basil – chopped
To serve
  1. 12 Basil leaves
  2. 4tsp Red chilli - sliced
For the Curry Paste
  1. Roughly chop and blend all the ingredients together in a blender or food processor until well combined.
For the Thai Green Curry
  1. Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream.
  2. Add the Chicken and cook over a moderate heat, stirring frequently until the chicken changes colour.
  3. Add the remaining coconut cream and sufficient water to cover the chicken.
  4. Add Lime Leaves and Bamboo Shoots.
  5. Bring to the boil (stirring), reduce heat and simmer until the chicken is tender.
  6. Stir in the fish sauce, sugar, green chilli and basil.
  7. Simmer for a further 5 minutes.
  8. Transfer to a serving bowl and scatter with the fresh Basil and Chilli slices.
MacLean Fraser http://macleanfraser.com/

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Khon Kaen Markets, Thailand

photo(7)Only ever having been to Bangkok before, Khon Kaen was somewhere I had never even heard of. I recently attended a 2 day conference at the Centara Khon Kaen Convention Center otherwise I would have probably never visited this city. Driving in from the airport I was a bit concerned but this is actually quite a vibrant city of about 1 million. I had one free day before flying back to work and reality, so thought what better way to spend it than checking out the photo(8)markets. These are amazing places, full of sights, smells and busy with people selling, buying and going about their daily business. There is something better about these places than anything you get back home. They’re just so interesting. Markets in western countries tend to be sterile (in both senses) and although when you look around the markets in Asia you can’t help but think about the hygiene, I have never once got food poisoning in all my time living, working and eating abroad. Ironically it’s only back in New Zealand that I have got sick where the food hygiene education is much better. Maybe photo(4)it’s because things here are cooked so fresh. Most things are live and I saw one person selecting a fish to take home; it was freshly killed on the spot with a swift blow of a cleaver to it’s head. The same applies when cooking. I didn’t get a chance to eat out properly on the street while here but as in Vietnam and many other places in Asia, when you order a fish, frog, eel, prawns or whatever you choose to have for your meal, it is taken out of the live tank and cooked in front of you. Now you can’t get much fresher, or better than that.


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