Thai Green Curry

Method

1. Prepare all fresh ingredients; dice onion, chop chillies, mince garlic, grate ginger and chop lemongrass
2. In a large wok, sweat down the onions in a small amount of oil
3. Once the onions are soft, add the chilli, garlic, lemon grass and ginger
4. Cook for a further 2-3 minutes on a low heat until fragrant
5. Add the cumin, soy sauce and turmeric and cook on a low heat for 1-2 minutes
6. Add the coconut milk, combine and bring to a gentle simmer
7. Add the potatoes, mangetout, broccoli and stock cube
8. If the prawns are defrosted, add them at this stage too
9. Cook for a further 10 minutes on a medium heat
10. Add 3/4 of the coriander, the paste and the brown sugar
11. Season with salt and pepper and taste at this stage
12. More chilli, garlic, ginger or paste may be added if required
13. Add more brown sugar or honey if not sweet enough
14. Cook on a medium/low heat (gently bubbling) for 30 minutes
15. Add remaining coriander (if required) and the lime juice
16. Repeat steps 11 and 12 here, tasting and adding anything else if desired
17. Once at desired consistency and flavour, and if the potatoes are soft enough, serve and enjoy!

Additional Information

• Thai green paste is used to simplify the recipe but can be swapped by additional cumin/ginger/garlic/lemongrass
• Kaffir lime leaves or Thai basil can be added but are hard to find in supermarkets
• I use birds eye chillies, but this depends on personal preference
• Prawns can be swapped out for chicken (add at step 2 and ensure cooked thoroughly)
• Vegetables used are purely personal preference
• Brown sugar can be swapped for honey
• Garlic and ginger paste can be used instead of fresh alternatives
• Very important to taste and add more of ingredients if required (if in doubt just add more everything in the same ratios)