Mark’s Thai Green Curry
The Fisher & Paykel family is spread far and wide across the globe, but there is one thing that ties us together…food really is at the centre of so much of what we do. In our Huntington Beach, California office, once a month a “One Ingredient” cooking competition is held, turning the staff kitchen into a hive of activity as people busy themselves over hot pans, baking pies, cooking pasta, and perfecting sauces, making dishes both savoury and sweet.
The judging is based on presentation, taste, originality and use of the ingredient, all presided over by the highly organized and passionate Gina Lathrum. In March I was lucky enough to be present to witness the event, taste the entries and thoroughly enjoy the company of a bunch of enthusiastic budding chefs. The theme was “green” and the savoury section winner on the day was Mark Phillips, service manager for the North American market. This green curry was one section of his winning presentation, which featured three spoons – one taste each of Waldorf salad, Thai green curry and a sweet avocado mousse to finish. I’ll leave the final words to Mark: “As my wife is Thai, it didn’t take me long to decide to submit a Thai Green Curry. This is one of our favorite dishes that we make together quite often (well I’m still learning) and is a quick and easy dish with just the right amount of ‘heat’ for my taste. Enjoy!”
serves 4-6Green curry paste
4 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp chopped shallots
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground tumeric
1 stalk fresh lemongrass, minced or 3 Tbsp of lemongrass paste
1 cup fresh coriander, chopped
5 small green Thai chilies
½ tsp ground white pepper
3 tbsp fish sauce
1 tsp brown sugar
2 tbsp lime juice
~700g (1.5 lbs) boneless chicken breast, cut into chunks
1 1/2 cans coconut milk
4 kaffir lime leaves
1 red capsicum, cut into chunks
1 cup green beans
1 cup fresh basil
2 tbsp vegetable oil
Thai Jasmine rice or noodles to serve
1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. Set aside.
2. Prepare the lime leaves by using scissors and cutting leaves into thin strips. Discard the central stem. Set aside.
3. Warm a frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. Stir-fry for 1 minute. Set aside.
4. Place 3/4 of the coconut milk into a medium-sized pot over a high heat. Add the green curry paste. When the curry sauce comes to a boil add the chicken (stir to incorporate). Bring back to the boil, and then reduce heat to simmer. Stir occasionally, until chicken is cooked through.
5. Add the red capsicum, green beans, the strips of kaffir lime leaf, (stir to incorporate). Simmer for 5-6 minutes, or until vegetables are cooked but still firm.
6. Taste-test for balance: Add more salt if not salty enough. If you would prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk or water.
7. Serve in bowls with Thai jasmine rice or noodles on the side.