This green curry recipe is one of the best I’ve ever made. It’s also good made with prawns instead of chicken – just swap in 180g of peeled raw king prawns, and add them to the pan along with the ground nut oil and sesame oil just before you stir-fry your veg.
- Chopping board
- Food processor
- Measuring spoons
- Runner bean slicer
- Wok or large frying pan
- Wooden spoon
- Tin opener
For the curry:
- a large bunch of asparagus or a large handful of baby corn
- a handful of snow peas
- ½ a fresh red chilli
- 1 tablespoon peanut oil
- 1 skinless chicken breast (approximately 180g)
- 1 tablespoon sesame oil
- ½ x 400ml tin of coconut milk
- 1 lime
For the green curry paste:
- 2 stalks of lemongrass
- 4 spring onions
- 3 fresh green chillies
- 4 cloves of garlic a thumb-sized piece of fresh root ginger
- a large bunch of fresh coriander
- 1 teaspoon coriander seeds
- 8 fresh or dried lime leaves
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
Jamie’s Top Tip:
- Make up a big batch of paste and freeze it in portions so that you have it to hand whenever you need it.
- This recipe only uses half a tin of coconut milk so remember to shake it before you start as has a tendency to separate.
- You can use this green curry paste on its own as a delicious marinade if you’re having a barbecue. Try roasting chicken thighs in the oven at 150˚C for an hour, then finishing them off on the barbecue so you get tender sticky meat and wicked crispy and smoky skin.
To make your green curry paste:
- Trim the lemongrass stalks, peel back and discard the outer leaves, and crush the stalks by bashing them a few times with the heel of your hand or a rolling pin. Trim the spring onions. Halve and deseed the green chillies. Peel and roughly chop the garlic and ginger. Set aside a few sprigs of fresh coriander, and whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped – the smell will be amazing!
- While whizzing, pour in the soy sauce and fish sauce and blitz again until you have a smooth paste. If you don’t have a food processor, chop everything by hand as finely as you can – it may take a while but it will be so worth it.
To make your curry:
- Snap the woody ends off the asparagus and discard them or, if using, run the asparagus stalks through a runner bean slicer, or finely slice them lengthways with a knife. Trim the ends off your snow peas. Finely chop the red chilli and put to one side.
- Place a large pan or wok over a high heat. On a separate board, slice your chicken breast into finger-sized strips, and when your pan is really hot, add the groundnut oil, swirl it around, then carefully drop in the chicken. Stir-fry for 5 minutes, then add your green curry paste, and cook for a further 3 minutes.
- Add the asparagus, or baby corn and sesame oil, and stir-fry for a further 30 seconds.
- Pour in the coconut milk and add the snow peas. Give it all a good stir, bring to the boil and cook for a few minutes. Have a taste and add a bit more soy sauce if you think it needs it.
- Push down on the lime and roll it around to get the juices going, then cut it in half. Squeeze the juice into the pan – this will give your curry a lovely twang.
To serve your curry:
- Pick the leaves off the remaining coriander sprigs. Serve the curry sprinkled with the coriander leaves and the chopped red chilli, and some Fluffy rice.
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