Super Green Thai Curry
Hello you. Check out this delicious Thai green Curry. Tastes delicious with your choice of Butternut squash, Tofu, sweet potato or Meat.
Serves 2-3
To create a really nice paste, here's what you've got to do
Dry fry a tsp of black peppercorns, coriander seeds and cumin seeds until you can smell them cooking then set aside to cool.
Thinly slice two lemongrass stalks and soak in the juice of two limes and leave for half an hour to soften.
Peel approximately 80g of ginger and five cloves of garlic. Chop the ends off of two green chillies, chop the stalks off of a bunch of coriander and put everything into a food processor and give it a good blitz, including the dry spices and the lemongrass lime mix.
Keep the coriander leaves to garnish at the end. Scrape down the sides to ensure everything is well mixed.
Heat a tbsp of vegetable oil and gently fry a heaped tbsp of the paste. The rest will keep in the fridge for a week. Add the coconut milk and a pint of chicken stock and bring to the boil. Season well, the salt will bring out all the delicate flavours.
Lower the heat and simmer away until the liquid reduces by half. This is where you can add your tofu, chicken or butternut squash to the pan.
Roughly chop one green pepper
, two stalks of bok choy, a small handful of baby corn, green beans and broccoli. Throw the vegetables into the saucepan when you are happy with the reduced sauce. You want to steam the vegetables in the sauce until just cooked. You want to keep them slightly crunchy and fresh.
Serve the vegetables alongside some brown rice and spoon some extra broth over the top. Garnish with roughly chopped coriander and red chilli.
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