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Cooking Thai Green Curry Together – Juan vs. Pinki!

Thai green curry is one of my signature dishes. I discovered how delicious yet easy to make this curry is during university and now it is one of my favourite dishes to serve when people are round for dinner (as opposed to my daily staple of noodles). Juan loved my Thai green curry when he visited me in London! I have most of the ingredients needed for one so I told Juan I plan on cooking it this week and Juan suggested we cook it together!

Ingredients:

Ready steady cook!
  • Thai green curry paste (follow packaging, usually I add about 2 tablespoons of the paste but I add more if I feel it’s not got enough flavour)
  • 1 tbsp Coconut oil
  • Beef chunks 150g
  • Potatoes (however much you want)
  • 1 can of Coconut milk
  • Kale
  • Peppers
  • Shiitake mushrooms

Serve with rice

Generally, my motto for cooking is that cooking is an art, not a science. I never really follow exact quantities (unless it’s for baking, in which case, that’s a WHOLE other situation going on there!) so whenever Juan asks me to tell him how much he needs to add to the pot, I always say “I dunno, however much you think is enough?” Just go with your gut! Sometimes I get the quantities wrong but that just means there’s more food to eat – never a bad thing!

Again, with our Cooking Contigo, Juan had difficulty finding all the ingredients in Germany as the supermarkets apparently don’t have such a wide variety as in England so Juan had a really hard time looking for some Thai green curry paste. In the end, he managed to find some curry powder so I just told him it’s better than nothing. At least he managed to get coconut milk!

Instructions:

  1. Put the rice on/cook the rice. I can’t even cook rice without a rice cooker. Rice cookers are saviours! 

    Cooking rice
    Juan cooking rice the old fashioned way – I used a rice cooker 😛
  2. Add the coconut oil to the pot and fry the Thai green curry paste for about 10 seconds and then add half the can of coconut milk. Juan was confused as to how to fry his curry powder but I just told him fry it in oil for 5 seconds and then add the coconut milk. It looked good though and he didn’t burn the pan so I’d say that was a success!
    Juans curry powder… basically he just made regular curry as opposed to Thai green curry!

    Mixing in the curry powder.
  3. Add the beef (or whatever meat you want to cook) and let it cook for 5 minutes. I was cooking my beef from frozen so I think I must have cooked my beef for a bit longer but I was basically trying to cook it until it defrosted before I added the vegetables.
  4. Add the potatoes and continue cooking for another 5 minutes or until the potatoes are soft enough to poke through (basically, until the potatoes are cooked). I also added the mushroom at this point too because the mushrooms won’t lose their texture even if you cook them for a long time.

    Mmm shiitake mushrooms 😀
  5. Add the kale and peppers and cook until the kale is softer and looks greener. I don’t know how else to describe this… the kale just looks cooked you know? After I added all the vegetables, I also added a dash of Fish Sauce (it looks like soya sauce but it’s made from anchovies) and a dash of lemon juice. I think lime would probably suit the curry better but lemon also does the trick to give the curry just that little bit extra acidity.

    Such colour
  6. Have a “foodtoshoot” and dish up with some rice!
    Foodtoshoot
    Yummy curry rice

    Tadaa!

Ratings:

Appearance

Pinki: 7.5/10 – The curry looks a little watery this time… I’m not sure if it’s because I used a different brand of coconut milk? But it didn’t look as creamy as usual. I loved how all the colours of the vegetables look though!

Juan: 8/10 – “It looks a bit like caca but it’s alright.”

Taste

Pinki: 7.5/10 – The curry tasted nice but again, it wasn’t quite as creamy and rich as the other times I’ve made it, probably due to the coconut milk again… But that is not anything to do with the recipe though!

Juan: Over 9000!

Ease of cooking

Pinki: 8/10 – Thai Green Curry is super easy to make, especially this time when I used veggies that didn’t need cutting. Highly recommend using tiny baby potatoes so you don’t need to peel or cut!

Juan: 8/10 – “Oh, I read ease of eating rather than ease of cooking!”

Final comments

Juan: I loved it, I could eat this every week multiple times :3 and so easy!

Pinki: I’m so happy Juan’s curry turned out nice despite him being unable to locate proper Thai Green Curry paste in Germany! I think with his curry powder he’d just made a regular curry but he was so proud of his cooking, he was posting pictures all online and to his parents, so cute!

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