Thai Green Curry
Fragrant Chicken curry with lemongrass, lime, bay leaves and chilies, with chicken and bok choy.
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 2 packs Tilda Steamed Jasmine Rice
- 4 cloves garlic, peeled & roughly chopped
- 2 shallots, peeled & roughly chopped
- 1 5cm piece ginger, peeled & roughly chopped
- 2 lemongrass stalks, trimmed
- 2 green chilies
- 1 tsp ground cumin
- 1 large handful fresh cilantro leaves
- Juice of 1 lime
- 1 lb shrimp, peeled & deveined
- 2 tbsp ground nut oil or oil of your choice
- 1 cup button mushrooms, stems removed
- 1 can of coconut milk
- 1 ½ cups chicken stock (approx.)
- 6 kaffir lime leaves
- 4 asparagus, rough ends trimmed and cut into 2-inch pieces
- 2 red bell peppers, seeded and quartered
- 10 Thai basil leaves, for garnish
How to make Thai Green Curry
-
Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the cilantro into a food processor and blitzing until finely chopped
-
Add the lime juice and blitz again
-
Heat the oil in a large pan and cook the chicken for 5-6 minutes on a medium heat until turning golden, transfer to a plate
-
Add the mushrooms to the pan and fry for 3-5 minutes until golden - transfer to the plate with the chicken
-
Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock and add the bay leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes
-
Add the chicken and mushrooms and cook for 5 minutes, adding the snap peas and bok choy for the last 2 minutes of cooking
-
Heat rice according to package directions
-
Sprinkle on the remaining cilantro leaves
-
Serve with the cooked rice and lime wedges
