Thai Green Curry
Ingredients
Ingredients for Thai Green Curry Paste
- 7 shallots
- 1 lemongrass (chop the bottom thick part after washing)
- 1 bunch cilantro stems and a handful of cilantro leaves
- 6 thai green chillies
- 5 kefir lime leaves
- 1 handful basil leaves
- 1 inch ginger or galangal
Other Ingredients
- 2 Chicken Breasts
- 500 ml Chicken or Veg Broth
- 2 tbsp fish sauce
- 1 tsp coconut palm sugar
- 1/2 tin coconut creme
- 1 Bell Pepper
- Water chestnuts
- Baby Corn
Instructions
- 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.
Tried this recipe?Let us know how it was!