Comments on: Green Curry Recipe

By: Alyssa

Alyssa — Thu, 29 Dec 2011 04:56:27 +0000

Can I use dried kaffir lime leaves instead of fresh? Also, what if I can’t get a hold of thai basil? Can I use sweet basil instead?
Thanks.

By: Rory

Rory — Thu, 08 Dec 2011 02:14:26 +0000

Any suggestions on how to find green curry paste or scratch together my own? – also would big leave basil work?

By: Alyssa

Alyssa — Thu, 04 Aug 2011 01:25:33 +0000

I just bought green curry paste today. I’m so excited to try this recipe. This looks so good.

By: Easy Vegetarian Thai Green Curry Recipe « This Sh*t's Delicious

Easy Vegetarian Thai Green Curry Recipe « This Sh*t's Delicious — Sat, 23 Apr 2011 03:36:38 +0000

[...] it or not, is quite nutritious with all the veggies inside. Here’s my modified recipe (click here for the [...]

By: pavithra

pavithra — Wed, 09 Feb 2011 17:42:41 +0000

Seriously I am drooling seeing all ur Thai and chinese cuisines.. love love love ur space.

By: Julian

Julian — Sat, 18 Sep 2010 07:18:43 +0000

Thank you for the recipe. But just one question; When do we add in the mini peppers?

By: Carmila

Carmila — Wed, 18 Aug 2010 14:26:56 +0000

Hi, I have a few questions about this curry…

1) I was wondering where I would find kaffir lime leaves in a store? I found everything (even palm sugar!) at the local Cobb International Farmers Market which carries a lot of Asian goods.

2)I couldnt find the Buddha band of bamboo shoots though either, so is there another brand of shoots that is good to look for next time I am there? We bought ‘Chaokoh’ brand. They had a lot of variety so its possible I may have overlooked it.

Oh! And another question. What is a good brand of fish sauce? (The variety this store had was overwhelming!) We ended up buying ‘Pufina Patis’ a product from the Philippines. I chose it because the fish extract wasnt JUST anchovy, but a mix of scads, herring, sardines, and mackerel. Should I have gone with a Thai fish sauce?

By: Rasa Malaysia

Rasa Malaysia — Thu, 29 Jul 2010 16:49:27 +0000

Hi Anon – that’s great that you have success. For curry, you don’t have to coat the chicken with corn starch because it will thicken the curry. You can still use baking soda though. :)

By: Anon

Anon — Thu, 29 Jul 2010 15:41:14 +0000

Like Janice, I had tired the Mae Ploy green thai curry paste before, but never managed to get it right – the extra ingredients make all the difference. I also used the tip from the Cashew Chicken recipe and marinated the chicken for 15 mins in baking soda, then coated the pieces in corn flour before adding to the sauce to cook and wow – what a difference, d-e-licious!

By: Janice

Janice — Tue, 27 Jul 2010 23:36:21 +0000

At the recommendation of a Thai restaurant I frequent and love, I found the Mae Ploy green curry paste at a local Asian market. But, to my dismay, I couldn’t duplicate the green curry I love. Thanks for sharing this recipe and helping me realize the key ingredients I need to make a delicious curry.