I love a nice Thai Green Curry. I also love a Thai Red Curry, but the shop bought curry pastes are not always suitable for food allergy sufferers. Those that I did find that were suitable also tended to be a bit on the spicy side for young children.
So I set about trying out recipes using a home-made paste. Often these would mean pureeing the lemon grass stalks in the paste and I wasn't too keen on the texture this gave.
So with a few tweaks I settled on my own recipe. You don't need to make up a paste first but the flavours are all still there. It's a nice easy weeknight dinner, don't be put off by the list of ingredients.
You will need:
6 spring onions, sliced
1 clove garlic, finely chopped
1 inch piece fresh ginger, finely chopped
1-2 green chillies, finely chopped (add more if you like it hot!)
500g chicken breasts
2 sticks lemongrass
2 lime leaves (if you can't find these you can leave them out)
1 lime, both the zest and the juice
1 tin of coconut milk
handful chopped, fresh coriander
handful broccoli florettes
handful baby corn
~Heat a little oil in a wok, or large pan and add the onions, garlic, ginger and chillies.
~Soften for a couple of minutes then add the chicken and brown.
~Bruise the lemongrass to help release the flavour and add along with the lime leaves, lime zest, lime juice, coconut milk and coriander.
~Bring to the boil, then pop a lid on the pan and let it simmer for about 20 minutes.
~Add the broccoli and baby corn and simmer for another 6-10 minutes, depending how crunchy you like your veg!
~If you are adding the mangetout, just add this a couple of minutes before the end.
~Garnish with some more chopped coriander and serve with some sticky Thai rice. Prawn crackers are optional, but essential in this house!