Its easy when you’re short on time and skint to take short cuts with your cooking but there’s nothing more satisfying than sitting down to a beautiful meal you’ve cooked from scratch. I’ll admit it, I’ve tried the supermarket Thai Green Curry pastes before and whilst they are cheaper than making your own paste and take less time, they just seem to taste of chilli and salt. By making your paste from scratch you can achieve the fragrance of a traditional Thai Green Curry.
Now this isn’t the cheapest recipe for students but its worth the extra price and perfect if you’re having friends round for dinner.
This recipe serves four
For the paste you will need:
2 green chilli’s
1 stalk of lemongrass
1 tbsp of fish sauce (most fish sauces are GF but check before you buy)
1/2 a bunch of coriander
2 cloves of garlic
1 thumb size of ginger
1 size of galangal
3 tbsp of oil
For the curry:
8 chicken thighs with the skin removed
200g of coconut milk
1/2 bunch of coriander
1 pack of mange tout
1 green pepper
1 yellow pepper
1 pack of baby corn
100g Basmati rice
Grate the garlic, ginger and galangal, chop and de-seed your chilli’s (or keep them in if you want it extra hot), finely chop the lemongrass, coriander including the stalks and shallots. Add this to a mortar, add the zest and juice of your lime, the fish sauce and the oil grind in to a paste (if you don’t have a pestle and mortar you can put the ingredients in to a bowl and use a hand blender. I use to do this before invested in a pestle and mortar)
You can make the paste well in advance and if you have time, marinate the chicken in the paste overnight. If you do this just add the chicken straight to the wok with oil but if not add the paste first, cook for a minute and then add the chicken. Once the chicken is cooked add the coconut cream. I tend to veer from tradition with my Thai Green as I like it very thick but if you want it it more saucy (but still creamy) add some GF stock to the wok with the coconut cream.
Stick on a high heat until the sauce thickens slightly and then let it simmer. Add the veg in stages depending on how long each takes to cook. The great thing about this dish is you can add a variety of veg so what you add is entirely up to you. Begin to cook your rice depending on how you like it, if you want sticky rice add begin cooking 40 minutes before you plan to serve but if its quick rice you’re cooking leave it to the end to cook.
Once the veg is cooked add the most of the coriander and the juice of the lime. At this point I tend to take the thighs out and cut the meat off the bone then add them back to the wok but if you desire you can serve the thighs as they are. Leave the curry for a few minutes, pop the pitta in the oven for 5 minutes and wash the pak choi.
Once the rice is cooked squeeze some lime juice in and add the rest of the coriander and serve with the pak choi and pitta on the side. If you’re cooking this for friends its nice to put the rice in to a large bowl and the curry in to individual bowls so people can serve themselves.
Thai Green is my favourite curry. I’m not a big fan of spicy food and as this is more fragrant than spicy its perfect for me. This dish is so versatile and you can replace the chicken with prawns or just add sweet potato for a vegetarian option (or to save money if you don’t want to buy meat).
Hope you enjoy this recipe!