How to make Thai green curry paste
Thai green curry paste
1 SmartPoints® per tablespoon
Prep time: 10 minutes | Cook time: 5 minutes
Makes: 1⅓ cups (450ml/475g)
2 tsp coriander seeds
6 long fresh green chillies, coarsely chopped
6 large Asian shallots
8 garlic cloves
1 lemongrass stick, white part only, coarsely chopped
½ bunch fresh coriander, roots, stems and leaves, coarsely chopped
3cm piece fresh ginger, coarsely chopped
½ tsp ground cumin
6 kaffir lime leaves, coarsely chopped
1 tbs fish sauce
1 tbs sunflower oil
20g dried shrimp paste (belachan)
2-3 tbs lime juice
Heat a small frying pan over medium heat. Dry-fry coriander seeds for 3-5 minutes or until aromatic. Remove from heat.
Process chilli, shallots, garlic, lemongrass, fresh coriander, ginger, cumin, lime leaves and coriander seeds in a food processor until finely chopped. Add fish sauce, oil, shrimp paste and lime juice. Process until almost smooth. Scrape down sides as needed.
Spoon paste into an airtight jar. Refrigerate for up to 2 weeks. The paste can also be frozen for up to 3 months.
Green chicken & vegetable curry
9 SmartPoints per serve
Prep time: 15 minutes | Cook time: 10 minutes
1 tbs sunflower oil
⅓ cup (120g) Thai green curry paste
270ml can light coconut milk
1 cup (250ml) salt-reduced chicken stock
700g lean chicken thigh fillets, fat trimmed, cut into 4cm pieces
1 carrot, thinly sliced
1 bunch gai lan (Chinese broccoli), cut into 4cm lengths
150g snow peas, halved diagonally
200g green beans, halved
1 tbs lime juice
2 tsp fish sauce
½ cup fresh coriander leaves
1. Heat oil in a large heavy-based saucepan over medium heat. Cook curry paste for 1 minute. Add coconut milk and stock. Reduce heat and bring to a gentle simmer. Add chicken and carrot. Cook for 3-4 minutes or until chicken and carrot are almost cooked through.
2. Add gai lan, snow peas and beans. Cook, covered, for 2-3 minutes or until tender. Stir through lime juice, fish sauce and coriander.
SERVING SUGGESTION: Steamed brown rice.