Thai Green Curry with Prawns or Chicken

Thai Green Curry with Prawns or Chicken

March 18 2015
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This is a bit of a stand by in my house.  When I’m racking my brains about what to cook Thai Green Curry always seems to pop into my head.  Bizarre really.  Do you ever get that?  You can’t think of anything but there is one thing you can always resort to?

The vegetarian in my family does eat fish which makes life slightly easier in as much as there are more options.  If you have a veggie who doesn’t eat fish then I think that creating a veggie option with aubergine would work really well here. I’d cut an aubergine into eighths (in half horizontally and then each half into quarters) and fry in some coconut oil (we love coconut oil) and then add at the same time as the prawns or chicken.  I haven’t tried it but I think I will.

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Serves 4 (2 meat eaters, 2 veggies)
Spice paste
3 green chillies (do less if you're a bit heat averse)
2 stalks lemongrass, cut into smaller chunks
4 spring onions
6 lime leaves
1 tsp ground coriander
3 large cloves garlic, peeled
50g ginger
1 bunch coriander
1/4 tsp turmeric
400ml coconut milk
2 chicken breasts, cut into cubes
350g prawns (I use frozen tiger prawns)
A handful mange tout, sugar snaps and tenderstem broccoli

Firstly, make the paste.  Put all the ingredients in a food processor until it makes a reasonably smooth paste.  Add some water if necessary – you want something that is thick but not immoveable.

Divide the paste mixture between two pans (frying is best).  Add the prawns to one and the chicken to another and fry gently until both have lost their rawness – about 10 minutes or so.  Divide the coconut milk between the two pans making sure you give it a good stir first.  Let the mixture bubble for a few minutes before adding the vegetables and cooking gently for a further 4-5 minutes until they are just cooked.  You want to retain their crunch.  Check the chicken and prawns are cooked through and then serve with some brown basmati rice.


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