Thai Green Curry
This recipe makes 2-3 servings, depending on how hungry you are…
Paste (makes enough for 2-3 curries):
Store in fridge for up to 1 month or freezer for 6m
Grated zest from 1 lime
Juice of 1 lime
1 tsp fish sauce (sub for tamari or soy sauce to make vegan)
1 tsp shrimp paste (sub miso paste to make vegan)
2 large shallots (banana shallots)
1 inch of ginger, peeled with spoon
2 jalapeños, seeded
Handful of fresh cilantro, stems included
Handful of Thai basil leaves OR regular basil
1 lemongrass stalk, white part only and sliced thin
4 cloves of garlic
1 green cardamom pod OR ¼ tsp of ground cardamom
1 tsp sea salt
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground pepper
Other ingredients
2 tbsp coconut oil or ghee
1 can of full-fat coconut milk 400ml
1 tbsp fish sauce (sub soy sauce or tamari to make vegan)
1kg Protein of choice
Veggies of choice
Fresh basal and coriander to serve (can add fresh chilies if you’d like more spice)
1. Blend ingredients for the paste in blender –– add water if needed to help the blending process.
2. In a large pot, warm 2 tbsp of coconut oil on medium heat until shimmering. Add ½ cup (115g or 125ml) of curry paste and stir to combine with oil. Sauté until fragrant about 2-3 minutes
3. Stir in 1/3 can of coconut milk. Bring to simmer, reduce heat to medium low and cook about 3 minutes until colour slightly darkens.
4. Prep and start rice (normal or cauliflower rice works too!)
5. If using chicken, stir in the chicken and another 1/3 of the coconut milk. Simmer until the chicken is nearly cooked through (about 5-8 minutes if cut up into pieces).
6. Add in your veggies and cook for another 5 minutes or until cooked.
7. Stir in remaining coconut milk, 1 tbsp of fish sauce (or soy if vegan) and add 10 Thai basil leaves. Return to simmer and remove from heat once leaves have softened. Serve with more fresh Thai basil or coriander –– or more chilies if desired.
Have a great weekend and enjoy!
Amanda