Thai Green Curry
Ingredients
Curry Paste - 2 green cayenne pepper chilis, deseeded and chopped
- 6 thai green chilis, chopped
- 2 eschallots, chopped
- 2 lemongrass stems, trimmed and chopped
- 2 tbsp galangal, grated -5 garlic cloves
- Zest of 1 lime, grated
-1 tsp ground coriander -1 tsp ground cumin - ¼ tsp white pepper - ¼ tsp turmeric - 1 bunch coriander leaves and stems, rinsed and chopped - 2 - 3 tbsp water, as needed
Curry -- 2 Tbsp olive oil - 1 cup low sodium vegetable broth - 400ml coconut milk, - 1 - 3 tsp fish sauce - Pinch of salt - 6 kaffir lime leaves, torn in half - 16 Thai basil leaves - 1 carrot, trimmed and cut into half moons - ¼ Kent pumpkin, peeled and cut into large cubes - 1 zucchini, cut into half moons - 1 cup green beans, trimmed - 1 head of broccoli, cut into florets - 300g gram baby spinach - Juice of 1 lime, to taste
Optional: - 350g chicken thigh, skinless boneless, sliced - 350g green prawns, peeled and deveined
Method
Curry Paste 1. Combine all ingredients except water in a powerful blender or food processor.
2. Blend to a fine paste, scraping down the sides as you go.
3. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Curry 1. Heat oil in a pot over medium high heat.
2. Add curry paste and cook for 2 to 3 minutes until it mostly "dries out."
3. Add vegetable broth and coconut milk, mix to dissolve paste.
4. Add kaffir lime leaves. Mix then bring to simmer.
5. If using add chicken, stir then lower heat to medium so it's bubbling gently. Cook for 7 minutes.
6. Add pumpkin and carrots, cook for 5 minutes until soft.
7. Adjust sauce for preferred taste. Add fish sauce or salt for more saltiness, sugar for sweetness.
8. If using prawns, this is when you would add them in.
9. Add zucchini, broccoli and green beans, cook for 10 minutes until a bit softened.
10. Stir through basil, baby spinach and lime juice. The sauce should have reduced but will still be a be on the thin side, not thick.
11. DO NOT keep simmering - sauce will darken.
12. Serve curry with jasmine rice and garnishes of choice.