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Member recipe

Easy Thai Green Curry

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Servings

Serves 4

Creamy but hot and can be adapted to suit veggies.

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Ingredients

  • 500g chicken chunks or Quorn
  • 1 green pepper, chopped
  • 150g green beans
  • 100g peas
  • 200g mung bean sprouts
  • 100g cherry tomatoes, halved
  • 300ml coconut milk (must be good quality)
  • 120ml stock
  • A few basil leaves (as garnish)
  • 100g Thai jasmine rice
  • For Curry Paste
  • 100ml coconut milk
  • 1 sliced stalk of lemongrass
  • 2 Thai green chillies
  • 1 onion, chopped
  • 4 cloves garlic
  • 1 thumb sized piece ginger, sliced
  • 1 Tbsp. soy sauce
  • 2 Tbsp. lemon juice
  • 1 tsp. ground cumin
  • 1 tsp. brown sugar

Method

    1. To make sauce, mix all sauce ingredients together in a blender.
    2. Add 1 Tbsp. oil to large frying pan then stir-fry chicken/quorn until well saturated with sauce.
    3. Add stock. Stir and reduce heat to medium-low.
    4. Gently simmer for 5 minutes. Season to taste.
    5. While curry is simmering, bring a saucepan of water to the boil.
    6. Now add 100g Thai jasmine rice and leave to cook for 15 minutes.
    7. Add 300ml coconut milk and green vegetables to curry. Continue simmering for 4 minutes.
    8. Add mung bean sprouts and stir for a few minutes.
    9. Add cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking vegetables.
    10. Serve with Thai jasmine rice and sprinkle with basil.

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