Thai Green Curry
My
Post of the 15 January 2012 gives the recipe for
Green curry paste; I make the paste in bulk and freezes in Ice cube trays.
Last
night a cooked up a really hot Thai Green curry it was lush so hot it may my
lips tingle.
I
used Two of my Green curry paste ice
cubes if you do have time I would suggest taking them out of the freezer and
allowing them to defrost, I forgot to do this and so place straight into pan
(it spat everywhere and made a right mess of my cooker, slightly dangerous as well
)
You will also need
1 tsp fish sauce
180ml chicken or vegetable stock
180g chopped chicken, (I use chicken but you could use -seafood, pork or tofu or even vegetables like baby corn.
100g peas (you are suppose to use pea aubergines , but I really don’t like them as they are so bitter also very hard to get hold of in England)
2 kaffir lime leaves, shredded (You may need to use dried as yet again very hard to get hold of fresh , I have my own kaffir lime leaf plant)
3 red chillies, deseeded and finely sliced
Handful of Thai basil leaves (if you have them not to worry if you have not as the homemade curry paste as a ton of basil in)
In a saucepan add curry paste you decide on how much as it depends how hot you want it , I added two Cubes of my homemade curry paste as I wanted it hot
Mix, stirring continuously until aromatic – taste to see whether the spices are cooked.
Add coconut cream, and allow to come to the boil.
Add the fish sauce and sugar to taste, pour in the stock and bring back to the boil, then put in the meat or tofu, and the peas (or pea aubergines). Simmer until cooked through, then stir in the lime leaves, red chilli and basil leaves. Stir in a little more coconut cream if it's too spicy, and serve with jasmine rice.
Guilty secret time
I also love to cook up a few chips to eat with the curry as I love dipping the chips in the curry it’s so wrong but so right.
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| Thai Green Curry |
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