Ms. L. wanted to make a curry dish and from one of her (many) famous cook books, she found this easy going Thai Green Curry recipe by Jamie Oliver. (Recipe extracted from Jamie Oliver’s “Ministry of Food – Anyone Can Learn to Cook in 24 Hours” book)
A large bunch of asparagus [... didn't use this ...]
1/2 a fresh red chilli [... didn't have this for garnishing ...]
1 tablespoon groundnut oil
1 tablespoon sesame oil
400g king prawns, raw, peeled [... I used 600g of chicken thigh fillets instead ...]
1 x 400ml tin of coconut milk
A handful of mangetouts [... instead of asparagus and mangetouts, I used an eggplant and carrot ...]
1 lime [... I used 20 ml of lime juice instead ...]
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 [... I used a tablespoon of powder instead ...]
8 fresh or dried lime leaves [this was optional and I had them ...]
3 tablespoon soy sauce
1 tablespoon fish sauce
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 de-seed 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.
[The lemongrass is quite fibrous so I sliced it finely before putting in the processor. We prefer our curries too be quite spicy so I didn't completely de-seed the chillies.]
To make your curry
Snap the woody ends off the asparagus and discard them. Run the stalks through a runner bean slicer, or finely slice them lengthways with a knife. Finely chop the red chilli and put to one side. Place a large pan or wok over a high heat. When it’s really hot, add the groundnut and sesame oils, swirl them around, then carefully drop in the prawns. Add the asparagus and your green curry paste and stir-fry for about 30 seconds. Pour in the coconut milk and add the mangetouts. 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 tang.
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 lime and coriander rice.
This is definitely something I will be making again. It was quite fast to whip up. The only time consuming part was preparing the paste but I did this earlier in the day and kept it in the fridge till I needed it.
I still found the lemongrass to be a bit fibrous. Not sure if I used an inferior type or maybe I needed to process it longer. Also, I may try prawns (per Jamie’s recipe) the next time, and maybe more fish sauce (?) the next round.