Andrew’s Tasty Thai Green Curry

This tasty and quick curry will mean no more store bought curry paste every again!

Ingredients

Please note –

ingredient amounts are approximate only

paste can be frozen and used at a later time

  • 3 tbsp oil
  • 3cm knob ginger – peeled
  • 1 small brown onion – peeled and quartered
  • 3 cloves garlic – peeled
  • 4 green chillies – halved and deseeded
  • 1 red chilli – halved deseeded
  • 1 handful basil leaves – washed
  • 2 handfuls / 1 bunch coriander leaves – washed
  • 1 tsp white pepper
  • 4 tbsp fresh lime juice
  • 2 tsp brown sugar
  • 300mL coconut milk
  • 3 tbsp fish sauce
  • 1 tbsp cumin (ground spice)
  • 1 tsbp coriander (ground spice)
  • 1 tbsp shrimp paste
  • 200g green beans – washed and topped and tailed or 1 large eggplant – chopped into largish chunks
  • 600g skinless chicken thigh (alternatively use fish, prawns or other meat…or for vegetarian try eggplant, zucchini and broccoli) – cubed

 Equipment

Method

  1. Place onion, garlic, ginger and chillies into blitzer and whiz until finely chopped.
  2. Add fresh basil and coriander, ground cumin and coriander, brown sugar, shrimp paste, lime juice and fish sauce to blitzer and blend until resembles a paste.
  3. Heat oil in wok.
  4. Add ¾ cup of paste and fry until fragrant, around 4 minutes.
  5. Add meat and cook through.
  6. Add coconut milk and simmer.
  7. Allow liquid to reduce by 1/3 (medium – high heat).
  8. Taste sauce and if
    1. Needs salt – add more fish sauce
    2. Needs heat – add more chilli
    3. Needs sweetness – add more sugar
    4. Needs zest or freshness – add more lime juice
    5. Needs more depth of flavour – add more green curry paste
    6. Tastes bitter – add salt or fish sauce (not sugar)
    7. Too much chilli – add thickened cream or full cream milk
  9. Add beans (or other vegetables such as eggplant, zucchini or broccoli).
  10. Serve when vegetables are cooked.
  11. Serve with steamed rice and garnish with fresh coriander.