According to my good friend Pae, the secret to cooking an authentic Thai Green Curry is to simply add sugar!
Before you get cooking under canvas, can I just point out that in the ingredients list you will notice that I have put a '1 1/2 mugs of rice'. That is literally a tea/coffee mug, that you will have with you in your camping equipment, not a special measuring cup.
This is my very special camping mug
that has many uses.
1 1/2 mugs of jasmine rice
3 chicken breasts diced
400ml/14fl oz coconut milk
2 heaped tbsp thai green curry paste
25 fine trimmed green beans
2 tsp of sugar
chicken stock cube
meat chopping board
- Start to cook the rice according to the packet instructions.
- Heat a small swirl of olive oil into the sauté pan, add the chicken and cook until it has all turned white, take off the gas.
- Stir in the thai green curry paste until all the chicken is coated. Add the coconut milk and replace back onto the heat, and cook until it starts to lightly bubble. Don’t worry if the coconut milk is solid when it comes out of the tin, just break it up in the pan and as it heats up it will melt.
- Crumble in the chicken stock cube, add the sugar and stir until dissolved. Add the green beans and leave to cook (preferable simmer if you can turn your gas down) for 10 minutes. If you can’t turn the heat down, then keep stirring.
- Serve on the rice.