Clodagh's Thai green curry
If you're in need of some heat to blow away those winter cobwebs, Clodagh has got just the thing.
Packed with vegetables and steaming with traditional Thai flavours, she’s putting her twist on classic Thai green curry.
Thai green curry
Serves 2
Ingredients
For the spice powder
1 tbsp coriander seeds
½ tsp cumin seeds
½ tsp black peppercorns
For the green curry paste
2 tbsp spinach, very finely chopped
1 red chilli
1 green chilli
3 slices galangal, finely chopped
1 tbsp lemongrass, finely chopped
3 shallots, finely chopped
3 cloves of garlic, finely chopped
2 pieces lime peel, finely sliced (try to get hold of the Thai Limes from a Thai supermarket)
For the curry
300ml coconut milk
100ml coconut cream
2-3 tbsp green curry paste
½ tsp spice powder
20 garden peas
1 aubergine, chopped
200g fresh prawns
10 Thai sweet basil leaves
2 lime leaves
Sea salt
Method
1. Start by making the curry paste, grind all the ingredients together in a pestle and mortar (or a food processor) until you have a thick paste.
2. Next make the spice powder by toasting the spices for 3 minutes in a frying pan over a medium heat, then blend them in a food processor or pestle and mortar until you have a powdery consistency.
3. Heat the coconut cream in a wok over a medium heat for 2 minutes, then stir in 2 tbsp green curry paste, ½ tsp spice powder – stir and cook for 2 minutes. Then pour in the coconut milk and cook for 1 minute.
4. Next add the garden peas and aubergines, stir and cook for 2 minutes. Add in the fresh prawns, Thai sweet basil leaves and kaffir lime leaves. Cook for 3 minutes, turning the prawns after 2 minutes.
5. Season with sea salt and serve with steam Thai rice.