The ultimate Thai green curry
- February 2017
- Serves 4
- Hands-on time 40 min
Making your own paste drastically improves the flavour of a home-made curry. Sara Barton, founder of Brewster’s Brewery, likes to serve her Thai green curry recipe alongside a light hoppy beer to complement the heat and flavour.
- 17.5g (8.7g saturated)
- 10.1g (8.3g sugars)
Make the curry paste up to 48 hours ahead; keep, sealed, in the fridge.
Creamed coconut needs to be chopped or grated before being dissolved.
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