Thai Green Curry Omelette

25 April 2016 By

Latasha’s Kitchen Thai Green Curry Paste also known as kreung gaeng keo wahn, is made with fresh green chillies and aromatic herbs including coriander, basil, white pepper, wild ginger and lemongrass. A fragrant paste used to flavour chicken and fish dumpling dishes, and excellent with seafood, vegetables, tofu, eggs, rice, soups and noodles.

Thai omelette

  1. Gently heat 2 level tablespoons of Latasha’s Kitchen Thai Green Curry Paste in Latasha’s Kitchen Chilli Oil or peanut oil with 2 tablespoons of coconut cream for 3 minutes. Add ½ red onion or 2 shallots finely sliced, 1 finely sliced green chilli and stir-fry for 1 minute.
  2. Add 250 g chicken or pork mince along with 6 finely diced medium prawns. Season with salt, white pepper, fish sauce and palm sugar. Sprinkle a tablespoon of rice flour, stir-fry and cook until done, then leave to cool.
  3. Whisk 6 free range eggs in a bowl. Combine cooled meat mixture and eggs.
  4. Prepare a bowl of roughly 300 g mixed shredded vegetables including zucchini, carrot, baby spinach, bean sprouts and fresh herbs like whole coriander and Thai basil leaves.
  5. Heat a fry pan with a generous amount of Latasha’s Kitchen Chilli Oil and when very hot pour in ½ the egg mixture. Scatter ½ the vegetables and herb leaves over the omelette. Fold omelette in half or break it into 3 big chunks.
  6. Repeat with the remainder of the eggs and vegetables. Serve with rice or thick chunky slices of bread.


The concentrated paste used in the recipe above can be purchased from all good stockists or online. Here’s the how we make if for you in our kitchen using only the best fresh and imported ingredients and slow cooking them to perfection;

We start the preparation for this delicious paste the night before by soaking tamarind, so that we can squeeze out the flavour in the morning.

When we arrive in the kitchen the next morning we’re greeted by our delivery of fresh ingredients from the markets including fresh Australian brown onions, tomatoes, coriander, lemongrass, ginger, garlic and chillies.

We get work right away, chopping onions and blending them in batches until they are ready for the cooking pot.

As we prepare, Latasha dry toasts some crumbled shrimp paste in a pan and adds it to the cooking pot with the onions.

While onions are cooking, the team weighs whole spices and then dry toasts them one-at-time. The spices are separately cooled before being blended to a fine ground mix in Latasha’s trusty spice mill.

Meanwhile, Australian grown green chillies, fresh ginger and garlic are being blended one at a time.

The kitchen team are working at a furious pace to get a variety of fresh herbs crushed, minced and blended using different machines. These include lemongrass, galangal, kaffir limes, turmeric, krachai and coriander.

Once the onions are ready, the rest of the ingredients are added one-by-one followed by the tamarind, palm sugar, fish sauce, coconut milk and fresh coriander. The mixture is tasted and stirred, then tasted again until the perfect balance of flavour is achieved.