Thai Green Curry
Serves 4
3 tbsp vegetable oil
1 generous tbsp green curry paste
1 tsp coriander/cilantro powder
1 tsp cumin powder
1 can coconut milk
1 clove garlic, grated
1 cm ginger, grated
4 chicken breasts (or fish, or prawns, or pork, or beef) cut into bite size pieces
350 ml chicken stock
Serves 4
3 tbsp vegetable oil
1 generous tbsp green curry paste
1 tsp coriander/cilantro powder
1 tsp cumin powder
1 can coconut milk
1 clove garlic, grated
1 cm ginger, grated
4 chicken breasts (or fish, or prawns, or pork, or beef) cut into bite size pieces
350 ml chicken stock
3/4 courgette, sliced and halved
3/4 aubergine, sliced and halved
10 small button mushroom, halved
1 tsp fish sauce
3/4 aubergine, sliced and halved
10 small button mushroom, halved
1 tsp fish sauce
1 tsp lime juice
handful coriander/cilantro leaves
handful coriander/cilantro leaves
1. Heat the oil in a wok, sauce pan or saute pan. Add the curry paste and stir for 2 minutes. Add in the spices, and garlic & ginger and fry for another minute, keep stirring.
2. Add coconut milk, chicken stock, and chicken pieces and bring to the boil. Simmer for 5-10 minutes until the chicken is almost cooked.
3. Tip in the vegetables, add fish sauce and lime juice. Simmer until the aubergine is soft. Sprinkle coriander/cilantro leaves on top.
4. Serve with rice.
Enjoy!
- You can make this dish vegetarian by cutting out the meat, and using vegetable stock instead of chicken stock.
- The flavour develops when you freeze this dish, so put the leftovers in the freezer to enjoy another day.
- If you find this dish a tab bit too spicy, serve it with dollop of creme fraiche, yogurt or sour cream.
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