Last weekend I made Thai green curry paste from scratch. I used it to marinade chicken for a barbecue we went to, which was lovely – fresh and tasty. I know you can get really good jarred Thai green curry paste in the supermarket, but try making it, it’s not at all difficult, and it tastes so much better than anything out of a jar.
Whenever I want to make a curry paste, I tend to turn to Jamie Oliver. I like his style of cooking a lot, and have always had loads of success with his curry pastes in the past. Happily, this one was no different.
So with the rest of it, I made us a Thai green curry for dinner. The children took a little persuading at first, but once they had got over the bamboo shoot slices, everyone was happy.
Here is how I made it for the four of us:
Half of the Thai green curry paste (see link above)
400g chicken. We used breast meat for this dish, chopped into bite-sized pieces.
1 red pepper, deseeded and finely sliced.
1 small tin of sliced bamboo shoots
mange tout (or sugar snap peas) and baby corn
200mls coconut milk
500mls chicken stock, either made from a cube, or from a chicken carcass of a bygone roast.
optional – 1tsp fish sauce
Fry off the chicken in a little olive oil, just until it has browned slightly, then add the peppers and baby corn. Allow the peppers to soften a little, and then add the coconut milk, mange tout, and bamboo shoots. Pour in the chicken stock in to slacken the sauce. Thai green curry has a thin sauce, but because the coconut milk is nice and rich, it’s not watery. You might not need as much as 500mls of stock, but better to have too much rather than not enough. Let the curry bubble and simmer for 10-15 minutes, or until the chicken is cooked through. The vegetables ought to have a little crunch.
Serve with rice, or, if you’re low carbing like I am, cauliflower rice. Garnish with fresh chopped coriander and get stuck in.