Thai Green Curry
- Green Curry Paste
- 3 slices of red chilli, cut ¼ inch thick
- 2 garlic cloves
- 3 slices galangal, cut ¼ inch thick (can use ginger instead)
- 2 kaffir lime leaves, finely chopped
- 1 shallot
- 10 peppercorns
- ½ tablespoon coriander root (can use celery instead)
- 4 slices lemon grass, cut ½ inch thick
- ½ teaspoon shrimp paste
- Good pinch of salt
- Green Curry
- 1 tablespoons green curry paste
- 250ml coconut milk
- 250ml water
- 3 kaffir lime leaves, thinly sliced with stem removed
- 1 tablespoon lemon grass, sliced
- 1 tablespoon galangal, sliced
- ½ teaspoon palm sugar
- 1 tablespoon fish sauce
- ½ zucchini, cut into thin strips
- ½ cup green beans, chopped into pieces
- ½ cup carrot, chopped into thin strips
- 30g chicken, thinly sliced
- 8 baby spinach leaves
- 3 pieces red chilli, to garnish
- ¼ cup thai basil, to garnish
- Add all ingredients for the curry paste to mortar and pestle and pound until it forms a paste
- Add coconut milk and water to a pot on a high heat until boiling
- Add the curry paste, kaffir lime leaf, lemon grass and galangal and leave boiling for several minutes for the flavours to infuse
- Add sugar and fish sauce to pot
- Add chicken and vegetables to the pot and leave to cook without stiring for approx 7 minutes
- Add spinach leaves to mortar and pestle with half cup of water and gently pound until liquid turns green. Strain and add green liquid to curry
- Add thai basil and chili and serve hot with rice
Recipe by at https://www.caseyjade.com/thai-green-curry/
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