Thai Green Curry
Serves
4
Prep Time
20 minutes
Cooking Time
40 minutes
Total Time
1 hour
Difficulty
A little effort
Ingredients
Curry sauce
– 1 tbsp coconut oil
– 3g miso paste
– 1 sachet (+- 75g) Thai green curry paste (homemade/ 100g good quality store bought)
– 6 lime leaves, dried
– 400ml coconut milk
– 400ml coconut cream
– Salt or 10-15ml fish sauce
– Zest and juice of 1 lime
– 20g fresh basil
– 20g fresh coriander
Filling ideas
– 1 tsp coconut oil
– 100g tenderstem broccoli
– 1 green pepper, finely sliced
– 100g edamame beans, shells removed
– 320g (80g per portion) poached/roasted/shredded chicken or mixed roasted vegetables (sweet potato, butternut, red onions, baby marrow)
– 200g cooked King Soba black rice noodles (available from Wellness Warehouse) /rice/cauliflower rice
– 4 spring onion, chopped
– 75g coconut flakes, toasted
Method
1. Heat the oil in a large pot on medium heat, fry shrimp paste/miso, Thai green curry paste and lime leaves for 1 minutes, stirring continuously . Add the coconut milk and cream, fish sauce and lime juice, stir in and simmer for 20-25 minutes with the lid off (the sauce need to reduce by at least 1/3). (TAKE IT TO THE NEXT LEVEL– Pour into a jug blender, add the basil and coriander and blitz for 30 seconds until blended.)
2. *IF YOU ARE USING HOMEMADE PASTE: Remove curry sauce from heat, allow to cool slightly with the lid on so that the flavours to are able to infuse. Pour into a jug blender, add the basil and coriander and blitz for 30 seconds until blended.
3. *Strain the curry though a muslin cloth or a fine sieve. Pour the curry sauce into a your pot (i suggest rinsing it so that there are no bits in it). Place onto a low heat.
4. Saute the broccoli, green peppers and edamame beans with 1 tablespoon of oil, for 1 minute on a high heat then add to the curry sauce.
5. To assemble; Place the the noodles into individual bowls (if you are having rice, place in a separate bowl). Top with vegetables and chicken/roasted vegetables, then pour the sauce over and sprinkle with spring onion and toasted coconut flakes.
Thai green curry paste
– 250g lemon grass, chopped – 100g ginger, chopped
– 20 lime leaves dried (1g) – 50g garlic cloves
– 260g onion, cut into 1/4’s – 20g fresh green chili (mild)
– 5g cardamom pods – 3g white pepper
– 4g cumin – 120ml water
– 20g basil (leaves and stems) – 20g coriander (leaves and stems)
Place all curry paste ingredients into a food processor and blitz 1-2 minute until mixture start to break down and form a rough paste. Reserve 150 g of the paste and freeze the rest for another day.
