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Recipe Blog

Thai Green Fish Curry

by Nitsa Raymond

This is an incredibly simple dish to prepare. It can be made in minutes with fresh or frozen fish, the only caveat being to choose fish steaks instead of fish fillets if possible as they hold together better when cooking. Also, if using frozen fish allow it to defrost first. You can also choose the level of spice you desire as our Green curry pastes comes with three different spice levels! I'm using the Bangkok Green curry paste which is a medium heat here but you can also check out the Mild...

Thai Green Chicken Curry

by Nitsa Takhiansok

Possibly the most famous of Thai dishes, certainly the most abused! I long ago gave up shaking my head in amazement at what passes for Thai green curry outside Thailand for fear of repetitive strain injury to my neck. The quality of meat available in the West is far superior to that which we can obtain in Thailand, and yet in Thailand we can produce divine tasting curries.That is because we know the quality of the paste and the coconut milk is far more important to a Thai curry than the quali...