Green Thai Curry with Prawn Fried Rice
It goes without saying that Green Curry is one of the classics when it comes to traditional Asian cuisine. And trust me, I ate my way around Thailand and this still remains one of my favourites! When I first visited Thailand with my family we went on a cooking course. This is my father became a connoisseur of the infamous green curry! Throughout my high school days this proceeded to be on the menu at least once a week for a good 3 or 4 years! So Dad, this ones for you! In my most recent adventures to Thailand I relived that childhood memory and explored the local market places and joined Mama Noi and her cookery school for a truly fabulous night. So please enjoy my take on Thai Green Curry!
-5 dried chillies -1/2 tsp Kaffir Lime leave rind (finely chopped)
-1-2 Cloves Garlic (finely chopped) - 1 tsp Peppercorns
-1-2 shallots - 1/2 tsp coriander seeds, Roasted (no oil)
-1 Tbsp Lemongrass (finely chopped) -1/2 tsp cumin, Roasted (no oil, low heat)
-1 tsp Galangal (finely chopped) - 1/2 tsp salt
-1 tsp coriander root (chopped) - 1/2 tsp shrimp paste
-1/2 tsp Turmeric (chopped)
How to cook
1. Put in coriander seeds, cumin and peppercorn in a mortar, Grind well.
2. Add in remaining ingredients and salt except shrimp paste, pound until well mixed.
3. Add shrimp paste, continue pounding until smooth and fine.
-1 Tbsp Curry Paste -Kaffir lime leaves
-100g Chicken breast -Sweet basil leaves
-250ml Coconut Milk -Red chilli
-Thai eggplant quartered - 2 tsp palm sugar
-1-2 Tbsp fish sauce
1.Add in the oil and curry paste and saute till fragrant with medium heat
2. Add in chicken and stir for till cooked, Add in coconut milk. continue stirring and add in eggplant. cook over a medium heat until eggplant is tender
3. Add in palm sugar and fish sauce for seasoning and taste
4. Add Kaffir lime leaves, sweet basil leaves and red chillies.
Prawn fried Rice
-Jasmine Rice (Fun Fact: Jasmine rice must only be washed once or most of the good carbohydrates will be removed).
-shelled and deveined shrimps
-1 1/2 cups fresh pineapple cut into small chunks
-5 large scallions, chopped
-3 cloves garlic, minced
-1 fresh chilli or jalepeno, chopped
-2 tsp soy sauce
-1 Tbsp fish sauce
-Coriander to garnish. (Or not, if you are a coriander hater!... like me!)
1. Heat a non-stick wok on high heat, when hot add oil. Add shrimp and cook a few minutes until almost cooked through. Set aside.
2. Add the scallions, chilli and garlic to the wok
3. Saute for a minute, add rice and pineapple and stir. Add soy and fish sauce, stir to cook all ingredients.
4. place in a cup or if you want to be fancy put in a hollowed out pineapple and cut lengthways. Garnish as you please.
Happy creating xx