Thai green curry is quick, tasty, healthy, delicious and makes for great comfort food in the cooler weather. Enjoy!
1 1/2 tablespoons oil
1 kg chicken thigh fillets, trimmed, cut into nugget sized pieces (beef, prawns or pork are also good)
3 large tbsp fresh Thai green curry paste
(make your own fresh – its so much tastier, see how to below)
150 g fresh baby mushrooms, halved (optional)
1 small can sliced bamboo shoots, drained (optional)
1 cup chopped fresh beans, broccolini or any green veg
1 small finely sliced anchovy (optional)
1 can of lite coconut milk or cream
1/3 cup fresh basil or coriander
6 – 7 fresh lime leaves
1 green chilli (or just add a little chili powder for a family friendly version)
Steamed rice, quinoa or couscous or to serve
Heat 1 tablespoon oil in a large frying pan or pot over medium-high heat. Cook meat or prawns, in batches, for 1 to 2 minutes each side or until golden. Transfer to the side. Reduce pan heat to low. Add a little more oil to pan. Add mushroom, bamboo shoots and curry paste and fry, stirring, for 2 to 3 minutes or until aromatic. Add chicken, beef or pork and stir to combine while frying. Combine fish sauce/anchovy, lime leaves and coconut milk in a jug. Stir into curry. Cover and simmer for a further 10 to 15 minutes. Stir in basil/coriander and rest curry for a few minutes. Spoon curry over rice, quinoa or couscous. Serve fresh and enjoy! Like all curries this one is also magnificent the next day.
How to make your own fresh and amazing green curry paste . Make this ahead of time so that your weeknight curry is a 15 minute wonder meal!
1/2 cup chopped Spring Onion (chop well into the green stems for green paste)
1/2 stalk fresh lemongrass, chopped
1 Bunch fresh Coriander (leaves, stems and roots chopped)
1/2 to 2 green chilies (depending on how spicy you like it) – for families I’d use 1/2 to 1 of the large green chilies, but seeds removed. Do some extra fresh diced Chili and seeds on the side for those that want some extra spicy!
4 cloves garlic, chopped
1 thumb-size piece of ginger, sliced
1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground pepper
2 tbsp. freshly squeezed lime (or lemon) juice
4 to 5 fresh lime leaves (free to order on your list)
Combine in a processor or blender and blend to a fine paste. Use half or a third and save the rest in the fridge (last for up to 10 days) or freezer (lasts for months) for next time if you like. This paste is also amazing in soups or as a marinade for BBQ’s. Enjoy!
Have a super week ahead and happy local farms eating!