About this recipe:When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.
For the paste
1/2 teaspoon ground cumin
1 1/2 teaspoons of ground coriander
2 or 3 green chillies
3 teaspoons of minced root ginger
4 teaspoons of minced garlic
3 lemongrass stalks, finely chopped
6 heaped tablespoons of freshly chopped coriander
zest of 1 lime
juice of 2 limes
2 tablespoons of oil
4 tablespoons of oil
200g green beans or mangetout
200g baby corn
400ml coconut milk
3 tablespoons soy sauce
300g cooked or raw tiger prawns (peeled and de-veined)
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Method Prep:20min › Cook:15min › Ready in:35min
Add all the paste ingredients into a food processor and blend to form a thick smooth paste or chop all the paste ingredients very finely and mix to blend.
Heat the oil to very hot in a wok and stir fry the beans and baby corn for 40 seconds.
Add the curry paste and then the coconut milk and bring to the boil.
Turn down the heat slightly and simmer the curry for 5-7 minutes to reduce the consistency.
Add the prawns and stir for 3-5 minutes. If the sauce becomes too thick add some water. If it's too thin, reduce for a couple of minutes over a moderate heat.
Used different ingredients.
Instead of 200g of baby corn and green beans, I used 100g of each, and then 100g of bamboo shoots. I also didn't chop up the lemongrass, instead adding two whole stalks when I put the coconut milk into the recipe. I then removed the stalks at the end of cooking. - 11 May 2010