Thai Green Curry
Large bunch of asparagus
½ fresh red chilli
1 tbsp groundnut oil
1 tbsp sesame oil
2 skinless chicken breasts / 400g king prawns (devained)
400ml coconut milk
handful of mangetouts
1 lime
For the paste:
2 stalks lemongrass
4 spring onions
3 fresh green chillies
4 cloves of garlic
thumb size fresh ginger
large bunch of fresh coriander
1 tbsp coriander seeds
1 tbsp ground cumin
8 kaffir lime leaves
3 tbsp soy sauce
1 tbsp fish sauce
1tbsp peanut oil
Curry paste Method:
Trim lemongrass stalks, discard outer leaves, and crush the stalks
Trim the spring onions
Halve and deseed chillies
Roughly chop ginger and garlic
Place ¾ of fresh coriander, lemon grass, spring onions, chillies, garlic, ginger, coriander seeds, cumin, lime leaves in a food processor until finely chopped.
While whizzing, pour oil, soy sauce & fish sauce until a smooth paste.
For the curry:
Discard woody ends of asparagus and finely chop the stalks lengthways
Fine chop red chillies
Get your wok to a very high heat
Add groundnut oil and sesame oil, swirl around
Carefully add meat of choice
Add asparagus and curry paste, stir fry for 30 seconds
Pour in coconut milk and add mangetouts
