Thai green curry is unbelievably simple to make, yet many people struggle. As with all dishes the key is in the ingredients.
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This is another quick and simple recipe I learn’t while on a cooking course in Kerala, south Indian. For me the most important ingredients are fresh curry leaves, big fresh prawns and a good quality coconut milk.
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Another of my favorite one pan meals. It’s so easy to cook that it will be in your bowl and ready to eat way before any Deliveroo rider could get to you. It’s the tamarind paste that makes this curry unique with a sweetness and bitterness which goes so well with the coconut milk. If you want to make this curry vegan then try switching the fish for plantain.
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