Thai Green Curry
Experience the exotic flavors of Thailand with our authentic Thai Green Curry. Delight in a harmonious blend of aromatic herbs, spices, and creamy coconut milk, simmered with tender vegetables and your choice of protein.
- 0 - 30 Minutes
- Medium
- Serves: 4
Method
Ingredients
Ingredients
- 3 pouches Tilda Fragrant Jasmine Rice
- 4 cloves garlic, peeled, roughly chopped
- 2 shallots, peeled roughly chopped
- 1 5cm piece ginger, peeled roughly chopped
- 2 lemongrass stalks, trimmed
- 2 green chilies
- 1 tsp ground cumin
- 2 large handfuls fresh cilantro leaves
- Juice of 1 lime
- 6 boneless chicken thighs cut into strips
- 2 tbsp peanut oil or oil of your choice
- 2 cups mixed mushrooms, roughly chopped
- 1 can coconut milk
- 1 3/4 cups chicken stock
- 6 bay leaves
- 2 cups snap peas
- 2 cups bok choy, roughly chopped
How to make Thai Green Curry
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Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the cilantro into a food processor and blitzing until finely chopped.
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Add the lime juice and blitz again.
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Heat the oil in a large pan and cook the shrimp for 2-3 minutes on a medium, transfer to a plate.
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Add the mushrooms to the pan and fry for 3-5 minutes - transfer to the plate with the shrimp.
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Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock, and add the kaffir lime leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes.
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Add the shrimp, mushrooms, red bell peppers and asparagus and cook for 5 minutes.
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Heat rice according to package directions.
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Serve with the cooked rice and garnish with Thai basil leaves.
