Be inspired by the 'Perfect Thai' episode of Perfect, where Bill Granger whips up a classic green curry.
For the Thai Green Curry paste (makes about 1 cup)::
Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1--2 minutes or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste
For the curry::
Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 minutes, or until fragrant.
Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 minutes. Add the chicken and cook for 5 minutes.
Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4—5 minutes. Scatter with basil leaves and chillies. Serve immediately with steamed rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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