My Mum and Dad recently went to Melbourne to do a spot of art gazing, shopping and eating good food. While tootling around the shops, they came across Gewurzhaus Herb and Spice Merchants. Mum bought back for me a small packet of their Thai green curry blend. She thought I would like to try a spice mix rather than a curry paste to make a green curry – which of course I was.
The spice packet is great if you are cooking for one or two or don’t eat a lot of green curry as it lasts a lot longer than a curry paste once you open the packet. If you buy one of their jars, they last up to a year. If you self scoop your spices, then you do need to put them in an air tight container, but again they should last up to a year. If you read my blog regularly, you will know that I am always keen on finding out about products that reduce wastage.
I also love the idea of self scooping so you can decide how much you want to buy, perfect for those of us who aren’t cooking for the masses every night. Of course you have to go to the shop to do this and they aren’t in Canberra yet. But they are expanding and are now open in Sydney as well as Melbourne. Address details are on their site.
Gewurzhaus do sell plain spices and herbs but I am keen to try out some of their other mixes including the fish spice for sauces. I want to get more fish in my diet but struggle a bit with how to serve it. They also have an amazing range of chillis that are making me want to go back and look at some recipes I have dismissed in the past because I haven’t seen the chillis in my local shops.
Back to the green curry blend, I have to say I was a bit dubious about how it would create the sort of flavour you get with a paste, but it totally worked. You do basically create a paste with the spices, some peanut oil and shallots. You then just use it like a green curry paste. It has all the flavour of a Thai green chicken curry made with a paste. It ws lovely and creamy with just the right level of spice – at least for me – I like a bit of spice but not so much that you spend your meal sniffling and wiping back tears. It is very quick to cook and prepare. It took me 5 minutes to prepare and under 15 minutes to cook.
The official recipe is available here.
I made a few adjustments to the recipe (aside from scaling it down to just one serve) – I didn’t add vegetables as I was feeling very lazy and I used plain spring onions (shallots) rather than Asian shallots because the recipe on the packet didn’t specify Asian shallots. But now I have seen Asian shallots mentioned on the website recipe, they could make life a bit easier in terms of cooking though I find they aren’t always available in the supermarket. I also just added ordinary basil. Thai would have been better but again the supermarket was out and I really wanted to try this blend. Next time I will be a bit more focused on getting the right ingredients. But even with my dodgy substitutions it was still lovely and I might add some fresh coriander. The recipe below pretty much sets out what I did but I have mentioned where to add vegetables if you want to go down that route.
Thai green curry chicken made with a spice blend rather than a paste
- 1/2 tbs of Gewurzhaus green curry blend
- 1 tsp of peanut oil
- 1/2 a finely chopped shallot / spring onion
- 130g of skinless and boneless chicken breast, cut in to bite sized pieces
- 1/4 cup of coconut milk
- 1/4 tsp of fish sauce
- 1/4 cup of diced vegetables (optional at least for me)
- A few leaves of Thai basil as garnish
- Heat the peanut oil in a small fry pan over a medium/high heat
- Add the shallot or spring onion and the curry blend.
- Fry until fragrant, pounding the mixture into a paste-like consistency with a wooden spoon as you fry.
- Add the chicken and fry until sealed
- Add the coconut cream (and vegetables if you are going the healthy route)
- Bring to a simmer and cook for 10 minutes
- Serve over rice and garnish with basil
Note this is not a sponsored post. I received no remuneration and the blend was purchased by my Mum. However, Gerwurzhaus have kindly let me share the recipe.