Green Thai Curry
This is a super-fast Thai recipe that I picked up when I was in Thailand a couple of years ago, it was cooked in front of me on a great roaring charcoal fire, in a little shack just next to a beach on Koh Samui.
It was so good I went back to the cook the next day and not only did she share her recipe with me, she also shared her thai green paste recipe which is easy to make and will last for two months in the freezer, just freeze it like ice cubes and use straight from the freezer. If you like the dish hotter just add more crushed chillies.
Ingredients: Serves 4
2 tbsp rapeseed oil (has a higher burn temp)
2 tsp – 3 tsp green paste (see recipe on ediblenews.com) depends on your heat limits!!
3 tbsp good fish sauce
300ml good coconut milk
3 tsp palm sugar
1 aubergine chopped or thai ones if you can get them
3 chicken breasts, thinly sliced
1 red pepper, thinly sliced
12 thai basil leaves ripped, stalks removed
4 bamboo shoots, sliced very thinly
squeeze of lime juice
Get your pan and oil hot, add the paste and stir until just turning darker color
Add fish sauce and when it evaporates add coconut milk and water, stir
Add the aubergines, cover and cook gently for 5 mins, taste
Add the chicken and sugar and simmer for 8 mins
Check taste again and balance it with more fish sauce / sugar if needed, should be a sweet, hot taste on palate
Add red pepper and shoots and taste again
Add basil and cook gently for another 5 mins, lid on
Serve with noodles or a plain white rice, I usually sprinkle some fried off chillies on mine for extra heat.
Curry Paste Recipe
50g coriander seeds
25g cumin seeds
1 tsp nutmeg
8 cloves garlic, chopped
10 green chillies, deseeded and chopped
20 coriander roots chopped and a handful of leaves
6 lemon grass stalks, top and tailed and inner white section only, chopped
5 lime leaves, no stalks and chopped
100g shrimp paste
1 tbsp thai basil, chopped
On a dry pan, gently roast your coriander and cumin seeds until brown and fragrant, set aside
Put everything else into a blender (if you like hard work, pound then in a pestle and mortar, thai style) adding them as you go and blend to a smooth paste add a little water to help them along.
Add your roasted seeds, blend again and divide up into an ice cube tray and freeze for up to two months