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Thai Green Curry

 

For the paste;

13 bird's eye chillies

1 tbsp chopped galangal

3 Stalks chopped lemongrass

3 Kaffir lime leaves

1 tsp chopped coriander root, or 10 tsp pounded coriander stems

1 tsp chopped red turmeric

2 tbsp chopped shallots

2 tbsp chopped garlic

1 tsp shrimp paste

Ground white pepper and salt

For the curry

 

5 tbsp coconut cream

1 tsp fish sauce

½ tsp palm sugar

180ml chicken or vegetable stock

180g chopped chicken, Prawns or both

Jucie and zest of 1 lime

3 red chillies, deseeded and finely sliced

Handful of basil leaves

1. Put all the paste ingredients into a food processor and blitz to a smooth paste

 

2. Heat the coconut cream in a small saucepan, and allow to come to the boil. Once it has reduced and begun to split, add 4 tbsp curry paste and mix, stirring continuously until aromatic – taste to see whether the spices are cooked.

 

3. Add the fish sauce and sugar to taste, pour in the stock and bring back to the boil, then put in the meat, Simmer until cooked through, then stir in the lime juice and zest, red chilli and basil leaves. Stir in a little more coconut cream if it's too spicy, and serve with jasmine rice.

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