Thai Green Curry

Thai Green Curry

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It’s hard to go past a good curry, and a delicious green curry would have to be up there with the best. As I travelled through South East Asia, I found green curry to be pretty hit and miss. I learnt it was because I really dislike shrimp paste, and the tolerance of the people for it over there seems to be pretty darn high! There is shrimp paste in this particular recipe, although that is only because I know it is traditionally present, and not because I think it needs it – therefore whenever I make this recipe, I tend to omit the paste. It is also super easy to mix and match the vegetables used; basically anything goes- so I tend to use whatever leftovers we have in the house. In saying this however, I do think that the cherry tomatoes are a real highlight.

I like making the paste from scratch: I got given a mortar and pestle for my birthday and I absolutely adore it. I use it at every possible opportunity, so making a curry paste from scratch is perfect. It’s such a satisfying job! The paste can be frozen, although it also entirely possible to buy a ready made paste from the supermarket.

Collect (for the curry paste)

  • 2 big green chillies
  • 1 T lemongrass
  • 1 T shallot
  • 1 t garlic
  • 1/2 t lime rind
  • 1/2 t coriander seeds
  • 1/2 t cumin seeds
  • 1/2 t peppercorns
  • 1/2 t shrimp paste
  • 1/4 t salt

Create (for the curry paste)

  1. Grind all of the seeds in a mortar with pestle.
  2. Add everything else – adding the shrimp paste last.

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Collect (for the curry)

  • 1 T peanut oil
  • 800g chicken
  • 500 ml chicken stock
  • 400 ml coconut cream
  • 2 zest limes
  • veges = beans / cherry tomatoes / baby corn / snow peas / mushroom (or anything else!)
  • 1 T brown sugar
  • 1 T lime juice
  • 1 T fish sauce
  • rice

Create (for the curry paste)

  1. Blend the curry paste, garlic, onion, lemongrass, cumin and chillies with 1/2 c of coconut cream.
  2. Heat oil.
  3. Add curry paste mixture and cook for about 5 minutes.
  4. Add stock, lime zest, remaining coconut cream and simmer for about 10 minutes.
  5. Add chopped chicken, simmer for about 15 minutes.
  6. Add veges.
  7. Add brown sugar, lime and fish sauce.
  8. Serve with peanuts, chilli and coriander.

 

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