Recipe By Munch Master
Ref: 651
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
400 ml
Coconut milk
350 g
Chicken thigh cut into strips
150 g
Carrot cut into 4 cm sticks
150 g
Green beans cut into 4 cm pieces
1 Green sweet/bell pepper cut into strips
6 Fresh Kaffia lime leaves
16 Fresh Thai basil leaves
2 tbsp
Fish sauce
2 tbsp
Thai sweet chilli sauce
2 tbsp
Veg or groundnut oil
Green Curry Paste
4 Fresh green small hot chilli's chopped
4 Fresh green large mild chilli's chopped
25 g
Fresh coriander with stems chopped
3 Garlic cloves roughly chopped
1/2 Onion med brown chopped
1 Fresh lemongrass outer leaf removed, finely chopped
1 tbsp
Fresh galangal chopped fine
16 Fresh Thai basil leaves
1 Lime juiced
1 tbsp
Fish sauce
1 tsp
Shrimp paste
1/2 tsp
Ground cumin
1/2 tsp
Ground coriander
1/2 tsp
Ground white pepper
Garnish
12 Thai basil leaves
dusting
Fresh coriander leaves chopped
1 Lime cut into quarters
2 Mild large red chilli sliced at an angle
Method
Step 1
Place all the curry paste ingredients into a mini food processor & blitz to a fine paste.
Step 2
Heat a wok best or a frying pan over a med heat, add the oil & chicken & stir fry or 3 mins, then add all the curry paste & stir fry off for 1 more min, then add coconut milk & simmer for 2 mins.
Step 3
Next add all the veg, Kaffia leaves, sweet chilli sauce & fish sauce, bring back to a simmer for 8 mins.
Step 4
Serve with jasmine rice & garnish with fresh leaves & a wedge of lime plus a couple slice of Red chilli.
Suggestion & Tips
Instead of Chicken you can use Seafood, Pork or Duck. Frozen fresh Kaffia leave & Galangal are available online & can be frozen for later use.