Ingredients
- 500g protein of choice (chicken thighs, firm fish, beef, tofu)
- 500g frozen Asian vegetables (or anything else you like) I used lotus root slices which I find in the frozen section of my Asian supermarket. Anything works-edamame beans, baby aubergines, peas.
- 2 tins of full-fat coconut milk
- 3 tbsp of authentic Thai green curry paste
- Fish sauce to taste – keep adding and tasting until you are satisfied
- Juice of one lime
- 4 kaffir lime leaves (frozen or freeze-dried)
- 2 stalks of lemongrass (frozen or freeze-dried)
- fresh coriander leaves or fresh green chilli to garnish
- 2 cups of basmati rice
- 2 tbsp coconut oil (or 2 tbsp butter)
Method
In a large pot, add 1 tin of coconut milk, allow it to come to a boil, and add curry paste (if you want it less spicy add less). Stir vigorously for a minute or two and then reduce heat. Add your bite-sized chopped protein and vegetables, and stir. Add the extra tin of coconut milk, lemongrass stalks, lime leaves, and fish sauce. Allow to simmer for 30-40 minutes. Once fully cooked, check for taste and add extra fish sauce, and add lime juice. To prepare rice, rinse the basmati with water, and place it in a pot. For 2 cups of rice, add four cups of water and coconut oil. Bring to a boil, reduce to medium-low heat, and place lid (allowing some steam to be released). Cook for 12 minutes. Serve your curry with freshly prepared rice, and garnish with coriander leaves and extra chilli.
