Green Curry Recipes

Ingredients :

2 tbsp groundnut oil

300ml (1/2 pint) coconut milk

150ml (1/4 pint) water

500g (1 lb) chicken, beef, pork or duck, finely sliced

2-3 tbsp fish sauce

150g (5 oz) Thai green aubergines

1 tbsp chopped coriander leaves

3 lime leaves, shredded

20 holy basil leaves

Green Curry Paste -

3 tbsp coriander leaves and 4 coriander roots

4 shallots, chopped

3 green chilies, chopped

2 tsp coriander seeds

4 garlic cloves, crushed

1 tsp shrimp paste

2 lemon grass stalks, chopped

2.5cm (1 inch) piece of fresh galangal, peeled and chopped

1/2 tsp white peppercorns

3 kaffir lime leaves, shredded

3 whole cloves

2 tsp caster sugar

2 tbsp fish sauce

juice of 1 lime

Method :

To make the green curry paste, place all the ingredients except the fish sauce and lime juice in a blender or food processor and blend to a semi-smooth paste. Add the fish sauce and lime juice and process to a smooth paste.

Heat the oil in a saucepan, add all of the green curry paste and stir-fry for 2-3 minutes, stirring constantly. Add the coconut milk and measured water and bring the pan to a fast simmer.

Add the chicken or other meat to the curry sauce and simmer gently for 8-10 minutes. Add the fish sauce, to taste, the aubergines, chopped coriander and lime leaves. Simmer for a further 5 minutes. Stir in the basil leaves just before serving.

Serves 4

Thai curries have a thin sauce and are traditionally served from a communal bowl. Thai table manners recommend adding only a tablespoon of food to a small mound of rice at any one time.

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