Home made Thai Green Curry is really a doddle and just tastes so GREEN, the list of ingredients is quite long but once you have assembled them it’s very simple to make. This recipe was passed on by a friend who cooked it for me just the wrong side of a bottle of pink fizz (throwing things in the blender and distracted by our chatting) we have been trying to make it quite as delicious ever since! I think this one is very nearly there.

Ingredients

For the sauce:
1 onion
1 handful each of fresh basil and fresh coriander
1 tablespoon lemon grass paste
Juice of 1/2 lime
2 cloves garlic
2 or 3 birds eye chillies (green for preference but red will also do)
1 tablespoon Nam Pla (fish sauce)
1 splash olive oil
1 small carton coconut cream

For the curry:
2 or 3 vegetables (I like: courgette, carrots/pepper, pak choi, mange tout)
1 packet mixed seafood/prawns/chicken breast

Also to cook and garnish:
Groundnut/flavourless oil
2 lime quarters

Serves 2/3

1 Peel onion and cut into 4, peel garlic and blend all sauce ingredients except coconut cream until you have a sort of thickly textured paste, add a tablespoon or 3 of water if necessary
2 Chop veg into bite sized pieces (or thinner if appropriate i.e. carrots/courgettes), chop chicken up too, if using
3 Heat some groundnut oil in a wok until really smoking (you may want to open a window)
4 Fry paste off for 3-5 minutes, add chicken (if using) and then a couple of minutes later veg in order of cooking time, stir fry until veg is cooked (approx 5 minutes in all)
5 Turn down heat and add coconut cream, once it is bubbling gently pop in the seafood (if using)
6 Serve in a deep bowl lined with rice, eat with chopsticks and I like it with a little something fizzy to bite back at the chilli