Phuket Thai Green curry blend (pronounced Foo-ket) is a green curry that is rich and silky. Commonly a curry dish made with fresh vegetables and fruits like papaya and asian eggplant, is the main tourist attraction in many of the restaurants in that region of Thailand. Many of the region's dishes are a green curry. It's light and delightful as well as opening the mind and mouth to new experiences!
To use this curry blend, it's best to take a 1/4 cup of spice blend and mix with enough canola oil to make a paste and store it in a sealable container in the fridge.
To make curry, warm oil in deep skillet over medium heat. Add onions and cook until lightly brown and softened, about 5 min.
Add 2 tablespoons of Auntie Arwen's Phuket Thai green curry paste and cook 1 min until it is fragrant. Add enough coconut milk till you just see a green oil film on the surface, stir to mix and cook until it starts to bubble, about 4 min.
Add chicken and vegetables, cover skillet and bring to a gentle boil. Reduce heat to low and cook covered until chicken is tender and vegetables are crisp tender, about 10 min.
Taste sauce and add another tablespoon of the curry paste or a dash of curry powder if desired. Serve garnished with lime wedges, peanuts, chilies and basil leaves.
For alternative vegetables, you can use asian eggplant, pototatos, green papaya, mango and even pinapple!
To use this curry blend, it's best to take a 1/4 cup of spice blend and mix with enough canola oil to make a paste and store it in a sealable container in the fridge.
To make curry, warm oil in deep skillet over medium heat. Add onions and cook until lightly brown and softened, about 5 min.
Add 2 tablespoons of Auntie Arwen's Phuket Thai green curry paste and cook 1 min until it is fragrant. Add enough coconut milk till you just see a green oil film on the surface, stir to mix and cook until it starts to bubble, about 4 min.
Add chicken and vegetables, cover skillet and bring to a gentle boil. Reduce heat to low and cook covered until chicken is tender and vegetables are crisp tender, about 10 min.
Taste sauce and add another tablespoon of the curry paste or a dash of curry powder if desired. Serve garnished with lime wedges, peanuts, chilies and basil leaves.
For alternative vegetables, you can use asian eggplant, pototatos, green papaya, mango and even pinapple!
