This tasty and quick curry will mean no more store bought curry paste every again!
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
- Stick blender with blitzer blade on end (ie we love Sunbeam http://www.sunbeam.com.au/products/kitchen/sm8650/ ) or food processor
- Wooden spoon
- Place onion, garlic, ginger and chillies into blitzer and whiz until finely chopped.
- 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.
- Heat oil in wok.
- Add ¾ cup of paste and fry until fragrant, around 4 minutes.
- Add meat and cook through.
- Add coconut milk and simmer.
- Allow liquid to reduce by 1/3 (medium – high heat).
- Taste sauce and if
- Needs salt – add more fish sauce
- Needs heat – add more chilli
- Needs sweetness – add more sugar
- Needs zest or freshness – add more lime juice
- Needs more depth of flavour – add more green curry paste
- Tastes bitter – add salt or fish sauce (not sugar)
- Too much chilli – add thickened cream or full cream milk
- Add beans (or other vegetables such as eggplant, zucchini or broccoli).
- Serve when vegetables are cooked.
- Serve with steamed rice and garnish with fresh coriander.