Stir Fried Green Curry

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20 min Serves 2

Stir Fried Green Curry · Pad Gaeng Daeng

Stir-fried curries are hotter than their wet cousins, but the flavour concentration is what makes them so wonderful.


  • 200g meat of your choice, finely sliced
  • 160ml Thai Gold Organic Coconut Cream
  • 1 teaspoon Thai Gold Green Curry Paste
  • 2 tablespoons oil
  • 1 teaspoon Thai Gold Fish Sauce
  • 1 teaspoon Thai Gold Oyster Sauce
  • 1 teaspoon raw sugar (optional)
  • 50ml strong chicken stock (use a whole cube in only 50ml water, or the real thing)
  • 1 serving / 200g of your favourite mixed fresh vegetables, roughly chopped.
  • 1 clove garlic


  1. Heat your pan / wok and oil up to a medium temperature.
  2. Add the garlic and curry paste and stir-fry for a minute.
  3. Add the coconut cream and stir-fry for two minutes.
  4. Add the meat, increase the temperature and stir-fry for five minutes
  5. Add the fish sauce, oyster sauce, sugar, vegetables and stock.
  6. Stir-fry for a further three minutes
  7. Garnish with sliced red chilies
  8. Serve with Organic Thai Jasmine Rice, try Thai Gold Brown Organic Jasmine Rice for the softest, tastiest brown rice available.


  • Mild: The Thais add fresh chili with the vegetables to spice up this dish.
  • Variation: You can try this with seafood or tofu. Add at step 5 for a little less time in the pan. Try mangetout, bamboo shoots or fine beans for a difference.
  • You'll need: Medium-big size pan or wok.