I love a Thai green curry, and its much better to make the sauce yourself than to buy one in a jar. At least you know what is going into it – not to mention its much healthier this way.
Whilst this recipes uses Chicken, Prawn works just as well, if not better.
For the paste
- 2 tablespoons of soy sauce
- 1 tablespoon of groundnut oil
- 1 tsp cumin seeds
- 1/2 tsp chilli flakes
- 2 tsp Ground coriander
- 4 cloves of garlic (peeled)
- a thumb sized piece of Ginger (peeled)
- 2 stalks of lemon grass (outer leaves peeled)
- 2 Shallots (peeled)
- Juice of 1 lime
- Handful of fresh coriander
- Salt & Pepper (to taste)
For the Curry
- Groundnut oil
- 300 g Diced chicken
- 1/2 a green pepper (de-seeded and cut into chunks)
- Large handful of asparagus (ends trimmed)
- Large handful of sugar-snap peas (ends trimmed)
- 1/2 a can of coconut milk
- Coriander (to serve)
Put all of the paste ingredients into a food processor and blitz well.
Heat a little groundnut oil in a large frying pan. Add your Chicken and fry for a few minutes, stirring occasionally.
Add your curry paste and coconut milk. Mix well.
Bring to the boil, and simmer for about 10 minutes, until the chicken is cooked through and the sauce has thickened.
Stir in the Pepper, asparagus & Snap peas and serve with rice, topped with coriander.