This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other but all coexisting harmoniously - A principal of Asian cooking which this recipe exemplifies.
Place coconut and peanut oil into a heavy base fry pan and bring to the boil.
Split the cream (separate the fat from the coconut cream, using existing oil to assist).
Add the curry paste and fry for a further 12 minutes. Add crushed kaffir lime leaves and fry until fragrant, ensure the ingredients are cooked enough to prevent raw taste.
Stir constantly to prevent ingredients sticking to pan.
Add all the coconut milk, palm sugar and fish sauce, then bring to the boil and allow to simmer for 7-10 minutes.
Add apple eggplant, bamboo shoots, winged beans, snake beans, celery, taro stems, basil, fish and prawns.
Use mortar and pestle to pound all fresh ingredients including spices then place in a food processor and blend until smooth.
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