Thai green curry
My Green curry base recipe. The recipe is one i have borrowed and remade- it can be changed endlessly. the one, I made today is with chicken, Tomorrow, I might add shrimp. Needless to say- it will cure a lot of colds.
Method
- 1
Step 1
Fry the onion in vegetable oil with garlic- 5 minutes When softened, add the fish sauce and the curry paste. Then add ginger, chilies, stock and coconut cream. Add the lemongrass and chopped coriander.
- 2
Step 2
Bring to a simmer and leave until ready to cook your protein. Remove the lemon grass. Taste with salt and pepper. Slice the chicken and add to the soup. Cook for 5-10 minute and now you are ready for the vegetables.
- 3
Step 3
Add the vegetables to the broth for 5 minutes or until tender and still crisp.
- 4
Step 4
Taste the sauce again and if the heat is too much add a tiny bit of brown sugar.
- 5
Step 5
You are now ready to serve with cooked Jasmin rice and chopped parsley.
Good to know
I love this recipe to prepare the soup in advance and then add my protein and vegetables hours or a day later. You can cook the chicken separately- bake or fry – and add to the soup at the end. You can do exactly the same with the vegetables and just add everything last minute- add lemon juice- and serve. This is excellent with fish instead of chicken- see separate recipe or use this one and add shrimp and white fish. Instead of rice, use noodles or courgette spirals. Change up the vegetables with beans, snap peas or asparagus. My combination is a favorite, but mix- anything goes.
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