I love cooking. And this kitchen was MADE for cooking.
My go to meal to cook for family, friends and dinner parties is Thai Green Curry. It started as a coconut curry from Waitrose and kept evolving into what it is today. I have had a lot of compliments on it so I thought I would share the recipe with you!
I mean portion size, it makes alot. Probably serves about 8, although Sean and I are greedy beggars so feeds 2 large portions with seconds haha.
Easy Cook Basmati Rice
250ml Double Cream
2 Waitrose Thai Green Curry Paste jars
Nam Pla Fish Sauce (or any generic fish sauce)
Spring Onions
Green Beans (optional, I don’t add them but mum does..yuck)
Lime Juice
500g Chicken/Prawns (or nothing is you’re veggie)
1 Tin of Coconut Milk
Fresh Coriander
Cornflour to thicken if needed
Put the rice on to boil (unless you want a quicker alternative – Uncle Bens Microwave Rice!)
First of all, I marinate the chicken/prawns in half a pot of the Paste, then lightly fry the chicken in a large pan.
Then add in the coconut milk, double cream and chopped spring onions.
I put in a whole pot and a half of Thai Green Curry Paste (This is quite tangy/spicy so knock off half a jar if you like it mild).
Pour in two tablespoons of Fish Sauce and 3 squirts of lime juice.
Keep the curry simmering for another 10-15 minutes. At this point I add in cornflour paste to thicken the mixture because I like my curry thiiiiiiiick.
Chop a little bit of coriander and add into the pan.
And ta dah! Thai Green Curry!
If you make this, let me know if you liked it!!
x
