Hi Everyone, so this is the easiest thai green curry recipie you will come across im sure!! You can add any vege you like to it ! Traditionally it would have the asian eggplant , long and skinny however its to hard to find so i even sometimes peel carrots into it! You can leave the chilli out for the kids or through extra in for a dinner party delight. Blend it as course of as fine as you want. ENJOY!
Ingredients-
3 by 2 cm Piece Ginger peeled & roughly chopped
2 Bunches of fresh Coriander
1-2 red chilli de-seeded
1 Clove garlic peeled
2 sprigs of lemon grass (white only) sliced
1 lime
1 can Coconut Milk
1/2 can coconut cream
Optional- substitute cream for vege stock.
Pinch of salt or dash fish sauce
500g Chicken or Beef Fillet Pieces even Fish
Directions-
Place coriander, garlic, ginger & Chilli into the food processor with enough milk to assist in processing (1/2 cup). Once processed to a paste put required amount into a heated pan with 1 Tbs oil. Cook for 2-3 minutes then add meat, cook for a further 2 minutes then add coconut, 1 tsp lime zest & juice of lime, milk & stock or cream. Simmer till meat cooked (7min) and serve on rice.
