Thai Green Curry – with a bit of a kick (add more coconut milk if you are not too keen on spice!
- serves 2
- We have created this recipe with chicken if you are vegetarian use a selection of vegetables and remove the fish sauce & shrimp paste.
- For the curry paste
- 4 fresh green chillies
- 2 shallots (or onions)
- 2 pieces of lemongrass
- ½ galangal (or ginger)
- 1 tsp salt
- 4 kaffir lime leaves
- 200g chicken (any protein works)
- 450ml coconut milk
- 2 red chilies
- 2tsp palm sugar (brown sugar is a great substitute)
- 2 tbsp. fish sauce (replace the fish sauce with soy sauce and a splash of limes veggie)
- 1- basil leaves
- 2 tbsp vegetable oil
- 1 courgette
- ½ aubergine
- Using a pestle and mortar, crush and mix together your curry paste ingredients until it forms a thick green paste.
- Put a medium sized pan on medium heat, add oil and stir in your curry paste until it becomes fragrant.
- Reduce heat to low and gradually add in your coconut milk a little at a time whilst stirring until a green oil surfaces.
- Whilst the curry is boiling, add the chicken and kaffir lime leaves. Cook for 10 minutes until the chicken is thoroughly cooked and add in your vegetables.
- Add the fish sauce, salt, sugar, red chillies and basil whilst stirring for a few seconds to warm them through.
- Turn off the heat, serve in your favourite bowl over jasmine rice.