Easy Thai Green Curry
Coriander (Stalks & Leaves)
Kaffir Lime juice
Prawns or Chicken
Thai Fragrant Rice
Finely chop the coriander stalks, green chillies, shallots, lemongrass, garlic and ginger. Put into food blender with 3/4 of the coriander leaves, 1 tbsp of lime juice, 1 tsp of black pepper, basil leaves, 1 tsp of cumin and crumbled lime leaves. Pulse in the blender until you can get it as smooth as you can then mix with 1 tbsp of oil.
Depending on how long the rice takes to cook (I used boil in a bag in 15 mins) Get the rice cooking.
Add a tbsp of oil to a pan and fry the paste for a few mins, then add the coconut milk and simmer and stir. In a separate pan part cook the chicken or prawns and add to the liquid with 1 tbsp of fish sauce and crumble 4 more lime leaves, stir until the prawns and chicken are cooked and taste, add more fish sauce/lime juice if you feel it's needed.
Cook the green beans and mange tout for about 4 mins.
Serve with lime wedges and garnish with coriander, shredded spring onions and sliced red chillies.
Thai Green Curry