Thai Green Curry
TOTAL PREP TIME: 10 mins MINS
MODERATELY EASY
SERVES:
2-3
This is a recipe contributed by our lovely customer Fiona Campbell. It is so simple and refreshing.
This is a recipe contributed by our lovely customer Fiona Campbell. It is so simple and refreshing.
INGREDIENTSMETHOD
Ingredients:For the Thai green paste :
- 2 shallots
- 5 garlic cloves or 10 drops of Garlic Spice Drops®
- 1 inch/table spoon of ginger
- 1 lime juice
- 1/4 limes zest or 3 drops of Lime Zest Spice Drops®
- 1 tbsp of cumin seed powder or 2-3 drops Cumin Spice Drops®
- 1 tbsp of coriander seed powder or 2-3 drops of Coriander Seed Spice Drops®
- 1/4 packed cup of fresh basil
- 5 Thai green chillis
- 2 Lemongrass Spice drops®
For the Thai Green Curry
- Protein options – chicken, prawn, chickpea or tofu
- 3 tbsp of Thai green curry paste
- 1 large onion
- 1 red bell pepper
- 1 carrot
- 1 green chilli
- 10 fresh basil leaves
- 250ml coconut milk
- 2 chicken breasts diced (or your choice of protein)
For the Thai green paste:
Blend all ingredients to create a paste. This can be stored in a sealed jar for 2 weeks in the fridge. It can also been frozen.
Tip: freeze it in ice cube trays and take the required cubes out to use when required.
For the Thai green curry:
- Slice your carrot, dice your onions and chicken before placing a pot.
- Add 3 tbsp of Thai green curry paste, pop the lid on and let it steam on a low heat for 5 minutes
- Add the coconut milk and red pepper, leave on a medium head for 15 minutes
- Add your green chilli and basil leaves before dishing up along side your rice.
Tip: Use basmati rice, cooked using the rest of the canned coconut milk, for extra flavour.