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:

  1. Slice your carrot, dice your onions and chicken before placing a pot.
  2. Add 3 tbsp of Thai green curry paste, pop the lid on and let it steam on a low heat for 5 minutes 
  3. Add the coconut milk and red pepper, leave on a medium head for 15 minutes
  4. 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.