Thai Green Curry
It's a classic dish, and full of flavour. The paste smells incredible when you blitz it- there's nothing like doing it yourself!
3 spice mixes for the curry paste and curry, including premeasured quantities of coriander seeds, cumin seeds, pepper, ground ginger, kaffir lime leaves, salt, garlic powder and coriander, ready to pour in when instructed. It will also include a recipe card, telling you exactly how to make this dish.
What do I need?
The following list is for the vegetable curry. The chicken curry will vary slightly and can be seen by clicking on the link above.
Shallots (1, finely chopped)
Lemongrass (1 stick, chopped)
Black peppercorns (5)
Birds-eye green chillies (5-10)
Garlic clove (1)
Ginger (thumb-sized piece grated)
Shrimp paste or salt (1/2 tsp)
Vegetable oil (3 tbsp)
Carrots (4, peeled, chopped .5cm rings)
Aubergine (1, chopped, small pieces)
Green beans (200g, chopped)
Baby sweetcorn (1x 130g pack)
Coconut milk (2 x 400ml cans)
Soy sauce or fish sauce (4 tbsp)
Sugar (2 tsp)
Basil leaves (handful, could use Thai sweet basil)
Rice (to serve)
A handheld blender