Right… this is my cheap and easy take on Thai Green Curry. It was the first adventurous meal I really prepared (…I mean other than lasagna and bolognese)!
Each time I try to add something new and each time it gets even more and more tasty… apparently!
Prep Time: 5 minutes, Cook Time: 15/20 mins, Eat Time: Very quick!
The recipe is very easy (as I cheat with the curry paste – not got the apparatus to make my own… yet!) and all you need is as follows:
- 1 x Jar of thai green curry paste (1/4 of jar per curry)
- 1 x Tin of coconut milk
- 1 x Red pepper (sliced)
- 1/2 x Onion (chopped)
- 1/2 x Red chilli (chopped)
- 1 x Teaspoon of sugar
- 1 x Teaspoon of fish sauce
- 1 x (Stick? Pod?) lemon grass
- Handful of fresh veg (mange tout, pak choi, babycorn, broccoli etc.)
- As many juicy big prawns as you can find (alternatively chicken works well)
- 1/2 a cup of jasmine rice (depending on how much you want!)
- Handful of fresh coriander (chopped)
- Spot of olive oil
Step 1
Heat some olive oil in a pan and add the green curry paste, onion and chilli. Sizzle for 2-3 minutes on a medium / high heat.
Step 2
Prepare the rice. Rice will take about 15-20 minutes. Try adding a little olive oil, mix in the rice, then after about 30 seconds on a high heat add the boiling water.
Step 3
After sizzling the paste, onions and chilli, add the fresh veg and sizzle for a further 5 minutes.
Step 4
Add the coconut milk, simmer on a low heat for a minute longer before adding the fish sauce, sugar and lemon grass pod.
Step 5
In a separate pan, prepare the prawns! They will only take a few minutes in the pan on a high heat, before they can be finished off in the curry.
Step 6
When looking a bit more colourful, tip them into your curry. Add the chopped coriander and simmer for a while until the rice is ready.
Step 7
We enjoyed the curry with some flat bread and more importantly some bottles of Estrella!
Step 8
Sit back, eat and enjoy!
Picture Stand 