Believe it or not, I’m not actually that adventurous in the kitchen and don’t often try new things. Last week I was really craving a warming spicy Thai green curry – something I’d not yet made. It’s always been complicated in my head and the introduction of new ingredients that I’d have no idea where to find in Tesco always put me off! But last week, when Preetam asked for it, I decided to give it a go. After trawling the internet high and low, I decided to pick the best bits (using my taste bud’s imagination!) and try my own. To say I was pleasantly surprised is an understatement! I was really pleased with how it turned out for a first attempt and even my sister (who doesn’t eat Thai food) really enjoyed it!
My next challenge is to make my own Thai green curry paste – I need something with a little more heat!
I hope you enjoy x
Time taken: 40 minutes
Makes: 2-4 servings
• 2 teaspoons olive oil
• 150g Quorn chicken style pieces
• 1 small white onion, diced
• 2 tablespoon finely chopped fresh ginger
• 1 clove garlic, finely chopped
• Pinch of salt
• 4 broccoli spears, sliced in half
• Red pepper, sliced
• 4 Red chilli, cut in to thick strips
• 2 green chilli chopped finely
• 4 asparagus stalks, tough ends removed and sliced into 2-inch long pieces
• 1 carrot, peeled and sliced diagonally
• 3 tablespoons Thai green curry paste (ready made from the shop!)
• 400ml coconut milk
• ½ cup water
• 1½ teaspoons brown sugar
• 2 cups packed baby spinach, roughly chopped
• 2 kaffir lime leaves finely shredded or 3 strips lime zest
• 2 teaspoon soy sauce
• 1½ teaspoons rice vinegar
• Handful of chopped fresh cilantro
• 1 teaspoon chilli flakes
1. Place a large pan over medium heat. Add 2 teaspoons of oil. Once hot, lightly fry the garlic for about 30 seconds and then add the onions. Add the vegetables and salt in and cook for a few minutes stirring occasionally. Don’t let the vegetables overcook as you want them to have a slight bite to them.
2. Next add in the green curry paste until aromatic, stirring often.
3. Add the Quorn pieces and green chilli and stir to combine well with the curry paste for 5 minutes, mixing well.
4. Add the coconut milk, water and sugar and mix well.
5. Add the kaffir lime leaves or lime zest, ginger and red chilies. Lower the heat and cover the pot and let simmer for 10 minutes or until the curry slightly thickens and vegetables are tender.
6. Once done, stir the spinach into the mixture and cook for about 30 secodns until the spinach has wilted.
7. Remove the curry from heat and stir in chopped cilantro. Season with rice vinegar and soy sauce. Add chilli flakes, to taste.