This is a delicious recipe that got the major thumbs up from the boy. It is spicy, salty and sweet... it's bloomin' delicious and authentic (as close enough to the real McCoy as I possibly could get) to boot.
This is a recipe comes from my travels in South East Asia and one that I learnt from Siam Rice Cookery School in Chiang Mai, Thailand.
This is also great as the quantity will make roughly two batches of paste so the other half you can put in your freezer for another day.
You my friends, are in for a treat!
Ingredients
Paste
5 green chillies- you can add more if you wish
Half a shallot
3 gloves of garlic
1 tablespoons of grated fresh ginger
2 pieces of lemongrass
1/2 tablespoon of shrimp paste (if you can't find, use anchovies or fish sauce)
2 tablespoons of chopped stems of fresh coriander
1 teaspoon of turmeric
Curry
250g chicken breasts (optional)
1 heaped tablespoon of green curry paste
A choice of vegetables- I used sugar snaps, red pepper, broccoli, mushrooms, carrots, spring onions
1 can of coconut milk
1 tablespoon of fish sauce
1-2 tablespoons of sugar
2 tablespoons of vegetable oil
2 kaffir lime leaves
Chopped fresh coriander
1 fresh lime
Half a red chilli
First things first is to get your paste ready, which is stupidly easy. Simply roughly chop the lemon grass, chillies, garlic and shallots. Add these, with the rest of the ingredients (for the paste) to a blender and blend until smooth. Done.
See, I told you that was going to be easy.
Next, heat your oil in your wok or frying pan- on a medium heat and add your paste for around 1 to 2 minutes. Add about 2 tablespoons of coconut milk to stop the paste from burning. Chop your chicken into chunks and add to the pan, making sure they get fully coated with the paste. Once the meat has turned white all over (don't brown it!!) add the coconut milk, sugar and fish sauce. Stir.
If you are not using meat just add the coconut milk etc after the paste has been cooking for a few minutes.
Once it has been cooking for around a minute add the broccoli and carrots (if using baby corn add those too) with the kaffir lime leaves. Cook for around 2 minutes. Next add the rest of the vegetables. Cook for around another 2-3 minutes. If the curry is getting a little thick just add a little splash of water.
I like my vegetables still to have a little bite so turn off the heat when you like the texture of the vegetables. If you haven't cooked this before- make sure to check your chicken to see if it cooked all the way through!
That's it. Done.
Serve with a rice, a sprinkle of fresh coriander, sliced red chill and a slice of lime.
I hope you like it.
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