follow on Twitter @thatfatfoodguy

Friday, 9 May 2014

Green Thai Curry



Serves 2 to 3

1 tbsp oil, plus extra
1 onion,  thinly sliced
3 garlic cloves, chopped
1 green chilli, chopped
1 stem lemon grass
1 tbsp coriander, chopped
2 spring onions, sliced
Small "thumb" ginger
2 tbsp Thai green curry paste
I tin coconut milk 400 ml
150 ml chicken stock
2 chicken breasts, cut into cubes
1 tbsp Thai fish sauce
2 tbsp soy sauce
rind and juice half a lime
1 tbsp palm sugar
2 Kaffir lime leaves
Chopped coriander to garnish
Wedge lime to garnish


Mince garlic, lemon grass, ginger, green chili, and spring onions with a little oil in a chopper until forms a smooth paste and set aside.

Mix fish sauce, soy sauce, lime juice and rind and set aside.

Heat oil in a wok and stir fry the onion for 2 mins. Add your minced paste and stir fry for 1 min, add Thai paste and stirfry for a further 2 mins.

Add coconut milk, stock and lime leaves and bring to the boil add the chicken and turn down gas. Simmer for 20 mins.

Add the palm sugar and half the sauce/ lime mix. Cook 2 mins and taste. Add more mix to taste. Cook a further min or two.

Serve immediately with rice and garnish with coriander and lime wedge.

enjoy :)

No comments:

Post a Comment