Jess's Messes

For a First Class Flavour Experience

MESS OF THE WEEK (2) Phuket, Just make a Thai Green Curry

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Hello food….


Tasty tasty thai green curry. My dad’s genius name! I hope it doesn’t offend anyone! The recipe is done with prawns, but it’s fantasmical to do with fish, nice meaty white fish like Monkfish, it just takes on the flavours ridiculously well, or use chicken. Or can do it vegetarian style, using some potatoes to give it some substance and various green veg that you like! Also, either take out or add more chillies depending on how spicy you like the curry. This makes a medium spiced one! 🙂 Enjoy!

Ingredients

Thai Green Curry Paste

· 4 Green Bird Eye chillies (seeds removed)

· 2 Lemongrass stalks (peeled and roughly chopped)

· 2 Garlic cloves (peeled)

· 3cm cube Ginger (peeled and roughly chopped)

· 1 lime (zest and juice)

· 10g Lime leaves (fresh or frozen NOT DRIED)

· 2 Tbsp Fish Sauce

· 2 Tbsp Sesame oil to combine into paste

· 30g Coriander

Curry

· 200g Raw King Prawns

· 400ml coconut milk

· 2 limes (Juice and Zest)

· 1 Tbsp Fish Sauce

· 100g Spinach

· 20g Coriander

· 240g Thai Sticky Rice

Method

1. Place all paste ingredients in food processor and blitz to paste.

2. Place curry paste in pan and cook on medium heat for 2-3 minutes, until smells aromatic.

3. Add the prawns to the pan and stir until all are covered in the paste and begin to turn pink.

4. Add the coconut milk, lime zest and juice and leave to simmer for 20 minutes.

5. Meanwhile put the rice and 300ml water in a pan and bring to the boil, then cover and simmer for 15 minutes.

6. Add the fish sauce, check the taste and add more if needed.

7. Add the spinach and coriander and cook for a further 3 minutes, serve with sticky rice


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