November 25, 2010

Thai Green Curry

Posted in Fish at 10:11 am by Sheila OConnell

This curry can be made with chicken instead of shrimp–just substitute 2 skinless chicken breast fillets, slice them into finger-sized strips, and stir-fry with the paste for around 8 minutes before adding the other ingredients.

(Serves 2)


A large bunch of asparagus

1/2 a fresh red chile

1 tablespoon peanut or vegetable oil

1 tablespoon sesame oil

1 pound large shrimp, raw, peeled

1 14-oz can of coconut milk

a handful of snow peas

1 lime


For the green curry paste:

2 stalks of lemongrass

4 scallions

3 fresh green chiles

4 cloves of garlic

a thumb-sized piece of fresh root ginger

a large bunch of fresh cilantro

1 teaspoon coriander seeds

optional: 8 fresh or dried kaffir lime leaves

3 tablespoons soy sauce

1 tablespoon fish sauce


To make the 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 scallions. Halve and seed the green chiles. Peel and roughly chop the garlic and ginger. Set aside a few sprigs of fresh cilantro, and whiz the rest in a food processor with the lemongrass stalks, scallions, chiles, garlic, ginger, coriander seeds, and lime leaves until everything is finely chopped. 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 finely by hand.

To make the curry:

Snap the woody ends off the asparagus and discard them. Finely slice the stalks lengthways with a knife. Finely chop the red chile and set aside. Place a large frying pan or wok over high heat. When it’s really hot, add the peanut and sesame oils, swirl them around, and carefully drop in the shrimp. Add the asparagus and green curry paste and stir-fry for about 30 seconds. Pour in the coconut milk and add the snow peas. Give it all a good stir, bring to a boil, and cook for a few minutes. Have a taste and add a bit more soy sauce, if needed. 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.

To serve:

Pick the leaves off the remaining cilantro sprigs. Serve the curry sprinkled with the cilantro leaves and the chopped red chile and some fluffy rice.


Posted by Sophie


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