Thai green curry is something I have always loved when we go to an Thai place for dinner, however my love for it pales in comparison to my lil’ sisters obsession. So when her birthday rolled around this year and she asked me to cook for her there seemed only one option. And here it is; my take on a classic Green Curry. This is a fair bit rougher and a bit stronger than your average curry but I guarantee it will blow your mind.
For serving this, marinade a few pieces of chicken/lamb/beef in about half a jar of the sauce for 2/3 hours. Chop up some veg and heat your wok. Stir-fry the veg and the meat together then add the other half of the jar of paste and a tin of coconut cream. Serve with fluffy basmati rice. Pure Joy.
4/5 cloves of garlic,
1 large thumb sized lump of ginger,
One large bunch of coriander,
5 stalks of lemongrass,
6 lime leaves,
5/6 green chillies (depending on taste),
Juice and zest of two limes,
Salt and pepper,
Extra virgin olive oil,
-Peel the ginger, garlic and remove the outer layer on the scallions and lemongrass. Add to the food processor along with the coriander stalks, deseeded chillies and the lime leaves.
-Whiz for a minute then add the coriander leaves, lime juice and zest, salt and pepper and turn the processor on again.
-Add the oil bit by bit until you get a thick pasty consistency.
-Once it’s finished, pour the sauce into a jar (this recipe should make enough for two jars), Seal it and leave it in the fridge for some lazy night where you get that itch for a curry.