Thai Green Curry

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Though I hate to admit it, it seems that autumn and winter are approaching fast, so it’s time to get hot and spicy in the kitchen and cook up a nice warming paleo curry! I have been making this recipe for over seven years and it is still brilliant, the taste, I think, is second to none (based on the recipe not my cooking). The original recipe comes from a woman called Madame Pa who is the head of curries at The Blue Elephant Restaurant which is now located in Imperial Wharf, London. If you have never been I highly recommend it. The original recipe is hers so all credit goes to her however I had adapted it slightly for ease of cooking and to make it a touch more paleo.

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You’ll notice that in this recipe I do use a green curry paste. I recommend using Thai Taste Green Curry Paste simply because it contains no additives or unnatural nasties, it is purely the spices and herbs pre-prepared in a handy pot. If you want to hand mash the ingredients please feel free. There are probable other makes which may be better but this is one that I can easily get and I know is 100% natural. If you can recommend another please comment below, would love to try another.

It is a real heart warming, delicious and tasty recipe and I highly recommend you try it. Once you’ve made it yourself, the take-away version is never quite the same. This is a 100% paleo, guilt free, tasty curry and perfect for those upcoming long, winter nights.

Thai Green Curry

Preparation to Plate: 30 minutes

Serves 4-8 People

Serve Hot

Consume within 3 days

Ingredients:

400g Chicken Thighs, skinned and deboned, cut into bite size peices

1.2L of Coconut Milk

16-20 Baby Aubergine (or 3 Normal Aubergine), sliced

Handful of Fresh Coriander, roughly chopped

2-3tbsp Thai Taste Green Curry Paste

1-2 tsp Ground Coriander

1-2 tsp Ground Cumin

1-2 Red Chillis

3-4 tbsp Fish Sauce

2-4 Kaffir Lime Leaves

Olive Oil, the weakest you can find, definitely not Extra Virgin

Recipe:

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In a large saucepan heat a good amount of oil over a high heat and fry the chopped coriander for a minute or so. Add the green curry paste, ground cumin and ground coriander and fry until an aroma develops; this all takes about 1-2 minutes in total.

Add the coconut milk to the pan and turn the heat down to low. Stir to combine the herbs and spices with the coconut milk. Add the chicken thighs and turn the heat up slightly, cook until the chicken is cooked through, the smaller the bite size pieces the quicker it will be. Once the chicken is cooked add the aubergine and cook until soft. Don’t worry if it looks like you have prepared too many aubergines, they will shrink down as they cook.

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Now add the chillies, Kaffir lime leaves and the fish sauce. The fish sauce gives the curry good depth of flavour while the Kaffir lime leaves will add a fresh fragrance to it.

HB04_largeKaffir lime leaves can be found in most Oriental/Thai supermarkets and will be in the freezer section, often in a small plastic wallet. They resemble large bay leaves. Once bought keep them in your freezer and use again and again. They are very fragrant even when frozen but I advise throwing them out once they no long smell fragrant; this will probably be after several months.

Cook for another minute or so, feel free to add a sprinkle of fresh coriander and red chilli as a garnish. Serve in a bowl and enjoy.

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One response to “Thai Green Curry

  1. Pingback: Curry Concoction | Tacos and Tunes·

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