Green Thai Curry
Posted: Sat 22 Oct 2016 9:05 am
Thai green curry
Ingredients
1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1tbsp coriander powder (opt)
1 tbsp cumin powder (opt)
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
Vegetables of your choice (red peppers, courgette, sugarsnap peas etc.)
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
½-1 lime, juice only
Preparation method
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 15-20 minutes until thickened slightly Adding the vegatable about 5 mins before end of cooking time. Stir in the c lime juice. Check for seasoning, adding more fish sauce or lime juice if needed (this will reduce the “heat”).
Sprinkle with coriander. Serve with lots of fragrant Thai jasmine rice.
Had this last night. My favourite recipe
Ingredients
1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1tbsp coriander powder (opt)
1 tbsp cumin powder (opt)
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
Vegetables of your choice (red peppers, courgette, sugarsnap peas etc.)
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
½-1 lime, juice only
Preparation method
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 15-20 minutes until thickened slightly Adding the vegatable about 5 mins before end of cooking time. Stir in the c lime juice. Check for seasoning, adding more fish sauce or lime juice if needed (this will reduce the “heat”).
Sprinkle with coriander. Serve with lots of fragrant Thai jasmine rice.
Had this last night. My favourite recipe