A thai style green curry from Nigel Slater to serve with rice.
Ingredients
Green Curry Paste
- 3 fresh green birds eye chillies stalks removed
- 8 black peppercorns
- 25 g bunch of coriander stalks
- 2 large handfuls coriander leaves plus extra for curry
- 3 plump cloves garlic peeled
- 2 fat sticks lemongrass
- juice and zest of a lime
- 4 tbsps groundnut oil
Curry:
- 250 g small slim carrots scrubbed and trimmed
- 4 lime leaves
- sea salt
- 200 g tomatoes quartered
- 400 ml can coconut milk
- 2 tbsp fish sauce optional
- soft seasonal vegetables e.g spinach, pak choi ( optional)
Servings:
Instructions
- Process all the curry paste ingredients in a food processor to a rough and fragrant paste.
- Bring a pan of water to the boil and salt lightly. Add the carrots and cook for 3-4 minutes until tender. Drain and set aside.
- Fry the paste for 2 or 3 minutes, stirring often, then add the coconut milk. Lower the heat and add the lime leaves and a little salt. Add the tomatoes and seasonal greens ( if using) then simmer for 5 minutes.
- Add the carrots and s further handful of coriander leaves then serve with rice.
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