This is a really quick and easy recipe for one of our favourite meals, green Thai curry. I hesitate to call it Thai green curry, because it isn’t really – but it has amazing fresh flavours that really evoke memories of south east Asia (for me, Fats – I promise to take Bird there one day!). We think we might have stolen this from Jamie Oliver – I’m sure he’ll let us know if he wants to claim credit!
Here’s what you’ll need for 2 people:
- About 10 good-sized raw king prawns
- A medium-sized bunch of coriander
- 2-3 spring onions
- 1 green chilli
- Thumb-sized piece of fresh ginger
- 1 clove garlic
- 1 lime
- 1 tbsp vegetable oil (or other flavourless oil)
- 1/2 tbsp soy sauce (or to taste)
- 1/2 tbsp fish sauce (or to taste)
- Tiny drizzle of sesame oil (this stuff is strong!)
- 2/3 tin low-fat coconut milk
- 50 g fine beans
- 150 g white rice
Before you start, put a pan of water on to boil for the rice. Now make the curry paste. To do this, throw together (take a deep breath…) most of the coriander (leave back enough to garnish the finished article), the spring onions, the chilli, the ginger (peeled), the garlic, the juice of half the lime, the vegetable oil, the soy sauce, fish sauce and the sesame oil (phewf!) in a blender – we use a small hand blender. Whizz until you have a nice green paste, don’t worry about it being too smooth.
When your rice water is boiling, add the rice. Now put a wok on a medium heat and then add the mixture. Cook for about 20 seconds to loosen it up, and then add the coconut milk – you don’t want to cook the paste too much as it will lose its lovely green colour. Add the beans and then cover to keep the moisture in. This should take about 10 minutes to cook, so it should be ready at the same time as the rice. About a minute before its ready, add the prawns to cook – they should be just ready after a minute of cooking – pink all the way through – and will be deliciously tender.
When everything is ready serve it up by carefully sculpting a mound of rice, nestling some curry on it and delicately placing some choice coriander leaves on top… Or just slap it on a plate, it will taste just as good! Serve with a lime wedge each for a little added zing.
This recipe is also excellent with salmon – if you want to be really fancy, fry it for a couple of minutes skin-side down before adding it to the wok with the curry to get a satisfyingly crispy texture.