Thai Green Curry (Gluten Free)

The picture doesn’t do justice to this lip smacking recipe !. My kiddos said I had to post it so that I don’t forget the recipe for next time. Yes, I forget my own recipes as I am an impulsive cook, things I have in the fridge, in the pantry or what catches my fancy ends up in my cooking for the day 😂.

This was made of chicken but you can substitute firm tofu for the same. And I have given the other substitutes for the veg ingredients.

• 7 shallots
• 1 lemongrass , chop the bottom thick part after washing
• 1 bunch of cilantro stems and a handful of cilantro leaves
• 6 green thai chillies
• 5 kefir lemon leaves ( I only had dried )
• A handful of basil leaves
• 1 generous inch of ginger root ( replace with galangal if you have it ) I didn’t so used regular ginger

Other Ingredients

• 2 Chicken Breasts or tofu
• 500 ml chicken broth or veg broth
• 2 tbsp fish sauce
• 1 tsp coconut palm sugar
• Half a tin coconut cream
• Bell Peppers
• Water Chestnuts
• Baby corn
• Basil leaves

Recipe

Pound or grind everything in a mortal and pestle. And try to make a rough paste. Add 4 tbsp of cold pressed coconut oil or other oil of your choice. But coconut oil adds an awesome flavour to it.

In a pan, sauté the thai green paste till a bit fragrant and add 2 chopped chicken breasts. For vegetarian add the tofu and sauté in the spice. Add 500 ml of organic no sodium chicken broth and veg broth for veg version. The broth is what takes it to the next level.

Add 2 tbsp of fish sauce. Skip for veg version. 1 tsp coconut palm sugar.

And add half a tin of coconut cream ( not milk ), find the ones with no sulphites and gums if possible. If you don’t have the milk, place the coconut milk can in the fridge upside down a day ahead and you’ll have the cream at the top for the day you cook. If you don’t do much planning like me just use 3/4 the of milk from the tin, but the creaminess might be reduced. Add 1cup of water and 1/2 spoon of salt. The fish sauce will have added salt so keep that in mind while adding your salt.

Let it all cook and simmer it for a while till you see the oil floating on top. Now add red pepper or bell pepper strips, sliced water chestnuts for the crunch, I had a small tin of them ( you can add tinned bamboo as well ). And a handful of fresh baby corn sliced lengthwise and a handful of the basil leaves. Now switch off the stove. Add another one tbsp of the fish sauce. Serve hot with some brown pineapple fried rice or plain brown rice.