Tuesday, 26 April 2011

Thai green curry

Quorn chicken pieces, coconut milk, thai basil, coriander, coriander seeds, peas, shallots, garlic, green and red chillis, lemongrass, lime juice, thai ginger/galangal, cumin.
1) To make Thai green curry paste soften the lemongrass in lime juice, then either blend or grind in a mortar and pestle along with the galangal, coriander seeds, cumin, garlic and finely diced shallots. The number of chillis that you add should be to taste. A true thai curry paste will use about 30 green chillis but if you're not great with spices I would go for 6-8.

2) To make the curry sauce separate the cream from the coconut milk (turn your tin upside down before opening and pour the milk out, or spoon the cream from the top and leave the milk in the tin) and spoon into a hot wok.
Cook on a high heat, stirring continually until it has reduced by 1/4.

3) Add 3 or 4 spoons of the thai paste to the coconut cream and stir through.
Add the Quorn chicken pieces (or real chicken of course!) and some chopped red chilli for contrast. Stir through.

4) Add some peas and the rest of the coconut milk. Simmer for 10 - 15 minutes and stir through the finely chopped coriander and thai basil.

5) Serve with wild rice and naan bread.

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