Thai Green Curry
Authentic Green Thai Curry
Serves 2
INGREDIENTS
For the spice powder
1 tbsp coriander seeds
½ tsp cumin seeds
½ tsp black peppercorns
For the green curry paste
2 tbsp spinach, very finely chopped
1 red chili
1 green chili
3 slices galangal, finely chopped
1 tbsp lemongrass, finely chopped
3 shallots, finely chopped
3 cloves of garlic, finely chopped
2 pieces kaffir lime peel, finely sliced
For the curry
300ml coconut milk
100ml coconut cream
2 tbsp green curry paste
½ tsp spice powder
20 garden peas
1 aubergine, chopped
200g fresh prawns
10 Thai sweet basil leaves
2 kaffir lime leaves
Sea salt
METHOD:
1. Start by making the curry paste, grind all the ingredients together in a pestle and mortar (or a food processor) until you have a thick paste.
2. Next make the spice powder by toasting the spices for 3 minutes in a frying pan over a medium heat, then blend them in a food processor or pestle and mortar until you have a powdery consistency.
3. Heat the coconut cream in a wok over a medium heat for 2 minutes, then stir in 2 tbsp green curry paste, ½ tsp spice powder – stir and cook for 2 minutes. Then pour in the coconut milk and cook for 1 minute.
4. Next add the garden peas and aubergines, stir and cook for 2 minutes. Add in the fresh prawns, Thai sweet basil leaves and kaffir lime leaves. Cook for 3 minutes, turning the prawns after 2 minutes.
5. Season with sea salt and serve with steam Thai rice.
