Thursday, 22 September 2011

Green Thai Curry served with Led Zeppelin


This fast, easy green Thai curry is based on one of the first recipes my mum ever gave me. I cook it every couple of months especially when I need a hit of greens, chili and health.

So I turned to it this Tuesday. Back home from work, the Led Zepplin IV album on, I set to work. By the time 'When the Levee Breaks' screeched out I was sitting in front of the TV, fresh meal in front of me, feeling very chilled.

Serves 4, here's how:


  • Bart's green Thai curry paste, 90ml
  • Mange-tout, 200g, trimmed
  • Coriander, 3 big handfuls, roughly chopped
  • Chili, fresh green, 2-3, finely chopped
  • Baby sweetcorn, 250g, halved
  • Cup mushrooms, 250g, halved or Button mushrooms, whol
  • Limes, 2-3, juice and maybe the zest if you want a full kick
  • Sugar, 1-2 tablespoons
  • Sunflower oil, 1 decent glug
  • Chicken breasts, 4, diced
  • Coconut milk, 400ml
  • Chicken stock, 1 cube
  • Rice, a handful per person

Boil some water.

Meanwhile cut the baby sweetcorn pieces in half. Cut the mushrooms in half if you have cup mushrooms or keep whole if you have baby mushrooms. Cut the chicken breasts into medium-small pieces.

Heat a decent glug of sunflower oli in a wok. Fry 3/4 of a jar of Bart's Green Thai Curry paste for a minute on a high heat.
Turn down the heat to medium and add the chicken pieces. The aim here is to seal the chicken - not cook it through - so ideally only add a few pieces at a time so that there are none on top of each other in the wok but are touching the hot pan.

Then using a fork or chop sticks turn the pieces so they are all over white and sealed. Remove the pieces as soon as they have an outer white colour and leave to rest on a plate. Repeat till all pieces are done.

Add the coconut sauce to the now empty wok together with half a pint of water, the juice of the limes, a tablespoon of sugar and a chicken stock cube. Don't clean the wok before adding everything here, you want all that spicy goodness. Bring to the boil.

Add the rice to a separate pan and cover with the boiled water. Add enough water so there is about a centimeter of water above the top of the rice. Bring to the boil for just under 10 mins.
Once the sauce is boiling in the wok, add the halved sweetcorn and the chicken. Return to the boil.

Now add the mushrooms and mange-tout. Cook for about 3-4 minutes.

Taste the sauce and add more sugar, salt, lime, curry paste or chopped chili if needed. Try grating the green lime zest into the sauce if you want a more potent limey kick.

Once the rice is cooked, add to a bowl, then ladle out the curry on top. You'll end up with a soupy curry dish that is best tackled with a spoon.

Garnish with fresh chopped chili and roughly chopped coriander.

Devour with a cold glass of Riesling or crisp lager. Or if you're Neuf, a tall glass of squash.

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