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Thai Green Curry

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Preparation Time: 7 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 15212 times

Ingredients:

Metric Imperial

1 bunch(es) fresh coriander

4 spring onions

lemon grass storks

2 cloves garlic

2.5 Green chillies

tsp(s) Turmeric powder

1 tsp(s) Cumin powder

1 tbsp(s) Thai Fish sauce

1 tsp(s) Soy sauce

1 tbsp(s) cooking oil

2 Lime (kaffir) leaves

1 can of coconut milk

1 to taste ginger

No messing about - Thai Green Curry recipe. Put Sainsbury's green FAKE curry paste jar BACK on the shelf.

Posted by: Charlie F on 13 December 2007

Click here to view Charlie F's Cookery Book

Cooking Steps:

Stage 1 - make the PASTE

Take the following ingredients and pulp in a blender

FRESH coriander chopped, spring onions chopped, lemon grass storks chopped, garlic cloves, chopped lump of fresh ginger (about as big as the top of your thumb), Green chillies chopped (2 or 3 will do but it depends on how much fire you want), turmeric powder, Cumin powder, thai fish sauce (not too much, and careful: it stinks)
Soy sauce (not too much here either or it will discolour the paste too much) oil (any kind will do, even olive oil, you can use toasted sesame oil for a stronger flavour)

Put all this in blender with one or two tablespoons of water

This should mix into a nice aromatic green pulp - make twice as much and you can refrigerate and keep the stuff you dont use in a sealed container for a while if you want. But it's best to use straight away.

Stage 2 Cooking the CURRY

Cook and brown 2 chicken breasts cut into nice bite sized chunks (you can use beef or prawns or just veg if you want - but I'm cooking with chicken goddamit) in a frying pan.

Then fry off some chunks or Green pepper for a couple of minutes as well.

Throw in a couple of big dollops of your green paste and stir into the chicken for a minute just enough to heat it up to start releasing that lovely aroma.

Then chuck in one can of coconut milk.

Now, put in some bits of aubergine if you want. Pinch of salt to taste then simmer through gently. Not sure what the consensus is on the amount of simmering, you can serve straight away if you want, but it wont do any harm to simmer for 5 - 10 miuntes to let the flavours combine.

Optional extras -

Put in a Couple of lime (kaffir) leaves if you can get some (or bay leaves or even basil leaves - go ahead and experiment ) - not really optional, but they dont sell them in all stores.

mange tout, or regular green beans for crunch - make sure you don't over or undercook them though.

Halved down the middle green chillies

Sometimes I've served it with a topping of bean sprouts which looks nice, or some fresh corriander leaves.

Of course, you should serve with some rice.