Gorgeous Green Thai curry

Submitted by: Anna Maule
simple creamy green thai curry, can be as mild or as hot as you like it. Can be vegetarian, seafood, or chicken. Smells wonderful while you're cooking!

Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: thai ·

Ingredients

* 1 tbsp green curry paste
* 1 piece of fresh lemongrass sliced
* approx 1 inch piece of fresh ginger grated
* 4-6 large spring onions sliced
* 1 green pepper sliced
* 1 head of fresh broccoli cut into florets
* large handful of small button mushrooms left whole or halved
* 1 large clove of garlic
* 200ml chicken or vegetable stock
* 1 tin of coconut milk
* zest and juice of 1 lime
* tbsp soy sauce
* oil (sunflower or ground-nut, not olive oil)

Optional
* 1-4 red chillies de-seeded and chopped
* 4 skinless boneless chicken breasts (for meat option) cut into bite-sized chunks
* 400g shrimps or prawns (for seafood option)
* other vegetables such as mange tout, carrots, baby corn, and bok choy can be used.(if using bok/pak choy add 2min before the end of cooking)

Method

* if you are using chicken, lightly brown the pieces in a little oil and put to one side

1)Using a wok or large pot stir-fry the spring onions, green peppers, lemongrass, and mushrooms for about 2min or until slightly tender (tip: add a tbsp of water when stir-frying)

2)Add the ginger, garlic, chillies (optional), lime juice and zest, and stock. Allow to simmer for 5-10min

3)Add half the coconut milk and the broccoli and simmer for another 5min or until the broccoli becomes tender.

*4)Add cooked chicken pieces and allow to heat through for 5min
or
*4)Add shrimps or prawns and simmer until they turn pink

5) Remove from heat and stir in remaining coconut milk, and soy sauce
Salt, pepper, lime-juice to taste

Serve with basmati rice or chinese noodles

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