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.
Green birds eye chillies give this curry its colour and heat. Combine with Neils other recipes to make an Asian banquetThe curry paste in this recipe can be used as a base for a stir-fry. Just add the paste, palm sugar and fish sauce after stir-frying.
Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce
Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce- good but not Curtis approved. I used curry sauce instead of curry paste (all that was in the fridge) so the peanut flavour was more powerful.