Been desiring a lot of Thai Green Curry lately. We are lucky enough to have two good local Thais, one just very good and who does a reliably delicious version of this, and one which is properly authentic and ordering even the medium version will blow your face off, so you have to embarrass yourself and order the mild, drinking at least a litre of water to get you through. It’s aces.
Sorry. Massive dog fart just then. She has no manners at all.
Moving on, last weekend I decided to have a bash at a curry, very easy version as described below. It’s from the Aussie Women’s Weekly Easy Thai Cooking book. Very tasty, would do you perfectly well in veg, tofu or chicken versions.
We had chicken.
For the paste, get together:
3 fresh green chillis – the ones I had were really hot so I just put in two, including seeds, and the sauce was plenty spicy
3 spring onions – I forgot to buy these so used half an onion instead. You should def use spring onions.
2 cloves garlic
2 stems lemongrass
Good handful fresh coriander
2 tablespoons of flavourless oil, think I used sunflower
Couple tablespoons of water to loosen
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 heaped teaspoon of shrimp paste (from the interesting aisle at the supermarket, or your local Asian grocery)
1 cup coconut cream
I also had some tender stem broccoli and green beans to add, along with about 700g of chicken (fed us nearly 6 portions).
In your blender whazzer whizz thing, put everything bar the coconut cream and press go, blending till it’s as smooth as you fancy.
I fancied mostly smooth, with bits.
Tip into a nice big frypan and cook over a good heat for a few minutes. It should start to smell yum but don’t worry if it doesn’t yet smell properly like green Thai curry.
If you’re having meat or tofu, now is the time to add, stirring through the paste.
Then chuck in the coconut cream, stirring, and let it simmer for 3-5 mins till it starts to thicken like the neurons of an office worker after the second Friday wine drunk too fast.
It’ll start to smell like a proper green curry now. You’ll feel relieved.
Add your veg, cook till done but not soggy. I wish I’d added some bamboo shoots. I love those things.
Serve over rice, traditionally. Lots of sauce.
Below is a memory of last weekend’s warmer weather. We had fun towing the dog round by her face. She loves it. Weirdo.