We all love a good curry.. I know I’ve posted a recipe for a green curry paste before, but I haven’t added any pictures of my own yet, so I’ll post it again, just to refresh the thought J
Here are my two curries, red and green. The only difference is the colour of chillies in your paste. You can also add some paprika powder to your red curry paste.
Be inspired with south-east asian food, and make it! It’s dead easy.
- 1 tbsp vegetable oil
- 2 tbsp Thai green curry paste (according to taste)
- 1 tbsp soft dark brown sugar
- 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
- 750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
- 6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zestof 1 lime)
- 400ml/14fl oz coconut milk
- Good shake of Thai fish sauce or light soy sauce
- Small handful of coriander, roughly chopped
- ½-1 lime, juice only
- – BLEND ALTOGETHER, YOUR PASTE IS READY J
Once the paste is made- you get to chose what you’d like to put into your curry. My green curry has chicken, baby corn, and sugar snaps in it. My red curry is a fish curry, with shrimp, some panga and tilapia chunks, also baby corn and sugar snaps. The options are endless, you can make it vegetarian if you wish.
When your paste is made, fry it off a little bit. And add the coconut milk. Let it come to a boil and pop the meat/fish/vegetables to the liquid, let them cook completely. With the sugar snaps,I only put them at the very end, so they don’t discolour.. (they discoloured in the first picture anyway..but oh well ;))
Once your meat/fish is cooked, it’s ready. Sprinkle with fresh corriander and add a wedge of lime or lemon. Serve with rice.
You can keep the paste in the fridge for up to a month, or simply freeze it,and have at all times.