Spring – new beginnings and new recipes
Here at The Coconut Kitchen, we’re delighted that Spring is almost here (we are due back from our travels in Thailand soon so we hope it warms up in the next couple of weeks!) Spring always feels like a time for new beginnings and for us it’s our new website and exciting new product launches (watch this space). But for a chef – professional or otherwise – Spring is also a great time for food. With the winter months firmly behind us (we hope), most people are keen to eat the delicious vegetables now in season. Think asparagus, cauliflower, spring onions, spring greens, watercress, spinach, purple sprouting broccoli and savoy cabbage. A classic Thai recipe that can incorporate all of these vegetables is a good green curry. The beauty of this dish is that it’s very fragrant and light but can be made with as many or as few vegetables as you like. Asparagus, cauliflower and broccoli work especially well and if you’re using chicken, 19 March is National Poultry Day so that might be a good evening to whip up this classic. Our Easy Thai Green Curry Paste makes creating this delicious dish at home incredibly simple. But you don’t have to take our word for it, the Great Taste Awards gave the paste three gold stars (which, according to their website means ‘exquisite! wow! taste that!’), it was named one of the top 50 products in 2014 and was also nominated for the coveted ‘golden fork’ award.
Check out this simple Thai Green Curry recipe using our Easy Thai Green Curry Paste here:
Recipe Thai Green Chicken Curry (serves 2-3)
1 full jar of The Coconut Kitchen Easy Green Curry Paste (125g)
400ml coconut milk
1 large chicken breast, diced
50g broccoli florets
50g bamboo shoots, cut into strips
50g aubergine, diced
Add the full jar curry paste to a pan with a half jar of water.
Stir fry over medium heat for 2-3 minutes with the chicken
Add coconut milk and simmer for 5 minutes.
Stir in the vegetables & cook for 2-3 minutes.
Serve in a bowl garnished with basil & sliced red chilli. Accompany with steamed jasmine rice.
Preechaya’s Tip: Use this paste to make a delicious fried rice, add one dessert spoon per cup of cold cooked rice.