Feather-black fish ball in Green curry for 2 dish serves
Kang Kweawan Kai. ( Thai chicken green curry )
Description: The name green curry is derived from the colour of the green chillies in the paste. This curry originates from central Thailand, it is creamy and packed with fresh, vibrant Thai flavours, and it’s easy to make. It’s perfectly OK to use a pre-made curry paste as a flavour base, the addition of other fresh ingredients bring the dish to life. Making a paste from scratch can be costly and a time sink although purists would agree to differ!