Thai Green(ish) Curry
This really isn’t difficult to make once you’ve got the ingredients and it’s just delicious.
Some of the individual ingredients – the shrimp paste and fish sauce – smell truly dreadful before they’re combined with the others. Don’t be put off they do add to the flavour and not in a bad way!
Paste Ingredients:
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/4 tsp turmeric
- 2 red chili, deseeded
- 2 green chili, deseeded
- 2 lemon grass stalks, chopped
- 1 tbsp ground ginger
- 1/2 small onion, chopped
- 5 garlic cloves
- 1 tsp Shrimp Paste
- 2 tbsp chopped coriander stalks
- zest and juice of 2 limes
Blitz this in a food processor, looks like a lot but you can freeze half if you want.
Other ingredients:
- 220 ml coconut cream
- 400ml coconut milk
- 100g green beans
- 400g cooked chicken, cubed
- 1 tbsp sugar
- 3 tbsp fish sauce
- 3 tomatoes quartered
- Coriander leaves to garnish
Method
Heat the coconut cream in a large saucepan over a medium heat for 3-4 minutes. Stir in the curry paste and cook for 5 minutes. Add the coconut milk and green beans. Cook for 3 minutes. Add everything else (except the coriander leaves) and warm through.
Serve over rice.
