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Wednesday, 22 February 2012

Recipe - Thai Green Curry

When people talk about Thai food there are two dishes that come to mind, Pad Thai and Thai Green Curry. Of course there is much more to Thai cuisine than the two dishes mentioned above, however the western world has taken these two into their heart.
To make a Thai curry you need to start with a good curry paste. There are plenty of options on the supermarket shelves from brands like Bart, Blue Dragon, even supermarket own brands, however if you have an Asian market or grocery shop nearby then you will get a much more authentic paste. (be careful as the imported pastes can often be crazy hot)
If you are feeling adventurous, why not have a go at making your own paste from scratch? If you do make your own paste, it will keep in the fridge for about 6 weeks.
Thai Green Curry Paste (courtesy of Nigel Slater)
Ingredients
    • 4 lemongrass stalks, tougher outer leaves discarded, thinly sliced
    • 6 medium-hot green chillies, seeded and chopped
    • 3 cloves garlic, peeled and crushed
    • 5cm/2in piece of galangal or ginger, peeled and chopped
    • 2 shallots, peeled and finely chopped
    • 4 tbsp chopped fresh coriander
    • 1 tsp ground cumin
    • 1 tsp chopped lime zest
    • 1 tbsp nam pla (Thai fish sauce
      ½ tsp ground black peppercorns
To make the paste, place all of the ingredients into a blender and blitz. If the paste looks too thick, add a little water. Once blitzed transfer into an airtight jar, cover the paste with a little olive oil before storing in the fridge until you need it.

Ingredients
  • 4 tbs curry paste
  • 1 large chicken breast, diced
  • 1 shallot, sliced
  • 100g butternut squash, diced
  • Large handful of fresh coriander leaves, shredded
  • 165ml coconut milk
  • 165ml milk
Method
  1. Pour the coconut milk into a heated pan, add half the curry paste and stir through. Once the paste is mixed in, add the chicken into the sauce. Bring to the boil then reduce the heat to a simmer.
  2. Add the milk, the rest of the curry paste, shallot and squash. Bring the sauce back to the boil then reduce the heat to a simmer again.
  3. Cook the sauce for 20 minutes, ensuring that the chicken is cooked through.
  4. During this time, cook some rice according to the packet instructions. When the rice is ready, stir half of the coriander through the rice.
  5. Stir most of the remaining coriander through the sauce, keeping a little back for garnish.


To serve, spoon generous amounts of rice and curry into a deep bowl before garnishing with the remaining coriander. If you want a little extra heat, sprinkle with some finely sliced red chilies.


3 comments:

Carole said...

Great post. I have posted on making a Thai red curry paste.http://caroleschatter.blogspot.co.nz/2011/11/how-to-make-proper-red-curry-paste.html

Carole said...
This comment has been removed by a blog administrator.
Chief Cook and Bottlewasher said...

Thanks Carole. I'll chek out your Thai Red Curry soon. Yummy