serves 4
time 1 Hour
difficulty moderate
A picture of Thai Green Curry
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
  1 tbsp 1 tbsp vegetable oil
  1. *1. heat 1 tbsp oil in a wok or large frying pan.
  2. *2. caramelize 1 medium-ish onion with fairly high heat, turning it down as more of the moisture has gone.
  3. *3. set to low heat
  4. *4. add 1-2 tbsp curry paste (thai kitchen needs 2)
  5. *5. add 1 tbsp soft dark brown sugar
  6. *6. cook over a fairly high heat for about a minute.
  7. *7. reduce heat
  8. *8. slice up lemongrass thinly and chuck it in
  9. *8. add chicken pieces (if it’s raw)
  10. *9. addlime leaves
  11. *10. add 2 crushed garlic cloves
  12. *11. add 2 inches of ginger
  13. *12. get it all coated in the paste.
  14. *13. add the coconut milk, fish sauce or soy sauce and bring to a simmer, reduce heat and cook for 15-20 minutes
  15. *14. add broccoli and/or grean beans, and cook for another 5-10 minutes.
  16. *15. stir in the lime juice. check for seasoning, adding more fish sauce or soy sauce if needed.
  1-2 tbsp 1-2 tbsp thai green curry paste (according to taste)
  1 tbsp 1 tbsp soft dark brown sugar
  1-2 whole 1-2 whole thick stalks lemongrass (lightly bashed with a rolling pin)
  1 whole 1 whole onion (sliced)
  2 whole 2 whole garlic cloves (crushed)
  2-3 whole 2-3 whole kaffir lime leaves
  2 inch 2 inch fresh ginger (peeled and sliced)
350 g 2 whole (medium) 350 g (2 whole) medium skinless (boneless chicken, cut into chunks)
  400 ml 400 ml coconut milk
    good shake of thai fish sauce or light soy sauce
  1 whole 1 whole lime (juice only)
  1/2 cup 1/2 cup broccoli florets (option a)
  1/2 cup 1/2 cup green beans (trimmed (option B))
    salt and black pepper