Pete’s thai green curry
This is not the first time I have introduced Pete. Almost two years ago now (how time flies!) he shared with us his recipe for Creamy Bacon Carbonara which has proved to be the most popular recipe on the blog since it was posted! Hopefully this one gives the other a run for its money. I’ll now let Pete share his thoughts with you about this tasty Thai Green Curry.
Good friends encourage you and challenge you to try things you mightn’t otherwise do.
A few years ago a good friend of mine was scheming an elaborate marriage proposal; if things went to plan the newly engaged couple would be joined by close friends and family for a celebratory meal featuring Thai green curry. As the elected cook this meant I had to learn how to cook one, fortunately I discovered it is really easy to do.
This recipe is quick to make, flexible to the vegetables you have on hand, gluten free, dairy free, even vegetarian if you want it to be and is easily scalable for feeding friends. Emma has taken it to a whole nother level here with homemade curry paste and her amazing presentation!
I must inform you that the proposal was also successful and even though friends get married and move around the world I now know how to make a delicious homemade Thai green curry that I can have whenever I feel like it. Enjoy!
Serves 4Green curry paste
4tbsp green curry paste (we made our own but you can use store bought stuff)
500g chicken, cut into strips
1 can coconut milk
2 cups seasonal vegetables (we used courgettes, snow peas, mung beans, garlic chives etc)
2 tbsp fish sauce
1 tbsp palm, or brown sugar
2 tbsp fresh kaffir lime leaves, or lemon juice
Red chilli to taste
Vietnamese basil to garnish
Rice or noodles to serve
1. Fry the green curry paste until it starts to become fragrant.
2. Add the chicken and stir fry until just cooked then add the coconut milk.
3. Reduce the heat somewhat and add the fish sauce and brown sugar and bring to the boil.
4. Add the vegetables, being sure to add the one which take the longest to cook first, and the shortest to cook last.
5. Add the kaffir lime leaves and the chilli and continue to cook until all the vegetables are cooked through. Be sure not to overcook them. You want them to remain firm.
6. Serve over rice or noodles, garnished with the Vietnamese basil.