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3 essential tips for making Thai green curry
Published: June 25, 2015 at 2:23 PM
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Busaba Eathai is a chain of modern Thai restaurants with a simple but authentic and fresh menu. Chef Jude Sangsida from Busaba Eathai gives you three essential tips for making the best green curry you can.
1. Buy authentic ingredients. Real Thai shrimp paste often has more flavour, and certainly more aroma, than some brands made in the UK. If you can find pea aubergines, these are tiny with a bitter edge, and nothing like the purple ones we’re used to. You can buy them from thai-food-online.co.uk.
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2. Add your paste ingredients one at a time. An authentic curry paste is never blended, it’s bashed to a pulp using a large pestle and mortar. If your pestle and mortar aren’t large enough, try grinding your ingredients separately, then mixing them together. It’s time-consuming but worth it.
3. If your curry never turns out as green as you’d like, try pounding a few sliced spinach leaves into your paste.
Lessons at Busaba Eathai cost £45 per person. To register interest, email cookthai@busaba.com.
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