Food

Thai Green Curry

Thai Green Curry

  • Servings: 4-6
  • Difficulty: medium
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Ingredients

For the paste

  • 20 green chillies
  • 3 tbsp chopped lemongrass
  • 3-4 lime leaves
  • 10 tsp chopped coriander stems
  • 1 tsp chopped fresh turmeric
  • 2 tbsp chopped shallots
  • 2 tbsp chopped garlic
  • 1 tsp shrimp paste
  • Salt

 NOTE : Or use the Blue Elephant Thai Green Curry Meal Kit or 4 tbsp Thai Green                               Curry Paste) For the curry

  • Coconut oil
  • 2 fresh green chillies (finely sliced lengthwise)
  • 3 fresh red chillies (finely sliced lengthwise)
  • 1 tin coconut cream
  • 1-2 tsp fish sauce
  • ½ tsp coconut sugar
  • 1 tbsp Fresh ginger and garlic
  • 1 whole chicken (chopped into pieces)
  • 300g broccoli and courgettes mix chopped into chunks
  • Handful of Thai lime leaves

Directions

For the Paste

  1. Add all the ingredients into a food processor and blend together.

NOTE: Using a mortar and pestle will however produce better results.

  1. Work with one ingredient at a time before adding the next.
  2. Add some rough salt and 2 tablespoons of coconut oil to aid the process.
  3. Work through all ingredients until one properly combined paste results

For the Curry

  1. Cut the chicken into pieces then set aside.
  2. Heat 3 tablespoons of coconut oil in a large pot on a medium heat.
  3. Add the fresh chillies, ginger and garlic.  Cook for 1 to 2 minutes then add the chicken pieces and fry for approximately 10 minutes, or until just chicken starts to brown.
  4. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  5. Pour in the coconut milk and add the Thai lime leaves. Turn the heat up and bring to the boil, then simmer until slightly reduced.
  6. Stir in the veggies, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through.
  7. Add the fish sauce and coconut sugar to taste and bring back to the boil, then stir in the lime leaves, red chilli and basil leaves.
  8. Season carefully to taste with sea salt and freshly ground black pepper.
  9. Serve with jasmine rice and garnish with lime wedges and dhania (coriander).


Food

Thai Prawn Stir-fry

Thai Prawn Stir-fry

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 500g raw, peeled prawns
  • 2 red chillis, cut into rings
  • 3 garlic cloves, 1 crushed and 2 finely sliced
  • 1 bunch coriander
  • 1 small purple cabbage, cut into shreds
  • 1 tbsp coconut sugar
  • Juice of 1 lime
  • 2 tbsp coconut oil
  • 2 – 3 tbsp coconut flakes ( garnish)
  • lime wedges (garnish)
  • 3cm piece ginger, finely sliced
  • spring onions, finely sliced
  • 100g bean sprouts
  • 1 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 tbsp Thai spice

Directions

  1. Shell the prawns and set aside in a bowl.  Don’t forget to remove the poop shoot.
  2. Blitz chilli, garlic, coriander, coconut sugar and thai spice in a spice grinder.  Add half of the lime juice and the fish sauce, then pour this over the prawns.
  3. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the cabbage and fry for 1 min, until starts to soften.
  4. Add bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce into a serving dish.
  5. Heat the remaining oil in the wok and add the prawns.  Toss for 1-2 mins until they turn pink, add the marinade and stir.
  6. Combine the veg and prawns
  7. Sprinkle with coconut flakes and coriander
  8. Serve with lime wedges.