Thai Green Curry
Serves
4
This tasty classic is my all-time favourite meal. In this version I’ve suggested prawns, but chicken and pork would work just as well. Bump up the flavour by using full-fat coconut milk, which is packed with good fat. Fish Sauce is great to have in the cupboard; it keeps for ages, and even though it smells terrible, it tastes amazing.
Ingredients
2 tbsp coconut oil
2 star anise
1 small aubergine, chopped into small pieces
2 tbsp Thai green curry paste
1 x400ml tin of full-fat coconut milk
Handful of baby sweetcorn
450g raw king prawns, peeled
1-2 tbsp fish sauce
3 limes
1/2 bunch of basil, leaves only, roughly chopped
1/2 bunch of coriander, leaves only, roughly chopped
1 red chilli, roughly chopped – remove seed if you don’t like it hot
Thai green curry paste:
4 banana shallots, peeled and chopped
4cm galangal, peeled and chopped
4 cloves garlic, peeled and chopped
2 stalks lemongrass, trimmed and chopped
1 tsp cumin seeds
½ tsp coriander seeds
1 bunch of basil
2 bunches of coriander
1 tbsp fish sauce
pinch of grated star anise
How To
Melt the coconut oil in a large saucepan over a medium to high heat. Add the star anise and aubergine and fry for 1 minute, then add in the curry paste (store- bought is fine) and half the coconut milk. Stir the paste into the milk, then increase the heat to maximum.
Pour in the rest of the coconut milk, then half- fill the tin with water, slosh it around and pour this into the pan as well. Toss in the sweetcorn, then bring to the boil and simmer for 3 minutes. Drop in the prawns and simmer for a further 2 minutes until they turn pink and are fully cooked.
Take the pan off the heat and chuck in the fish sauce to taste, the juice of 2 of the limes, the herbs and the chilli.
Serve up the curry in bowls, with the last lime cut into quarters for squeezing.
