Thai Green Curry

I’ve been getting lots of requests for a Thai green curry recipe. Everyone is missing going to restaurants so much. Here’s my take on recreating the fragrant dish.

So creamy and aromatic, I will definitely be adding this to my curry repertoire.

Ingredients

4 chicken breasts

Can of coconut milk – full fat only please

2 tablespoons vegetable oil

2 tablespoons thai green curry paste

1 tablespoon lemon grass paste

2 teaspoons fish sauce

200ml chicken stock

100g mange tout

100g baby corn

Juice of half a lime

2 cloves garlic – minced

Fresh ginger – a thumb sized piece, grated

Pinch of salt to season

Red chilli to serve

Wedge of lime each to serve

Method

Start by frying off the thai green curry paste in your vegetable oil over a low heat. Add your garlic, ginger and lemongrass paste. Keep stirring for a couple of minutes.

Add your coconut milk and stir fully to combine. I’m always up for cutting calories if it doesn’t affect the taste of the dish too much but this is one occasion where you really can’t afford to. If you use low fat coconut milk it will lack flavour so just go with the full fat and make it less often!

Add your chicken stock, stirring once again to combine. I used stock from a cooked chicken boiled up but you could use what you have.

Add your fish sauce. Don’t be scared of the sound of this as it enhances a Thai dish and the taste is disguised once the dish is fully cooked.

Now add your chicken pieces and simmer gently for 10 minutes or so until fully cooked through. Add your mange tout and baby corn and simmer for another 5 minutes until tender.

Squeeze in half a lime, taste and season to your liking.

Tip: I serve with fragrant rice, sliced red chilli on top and a wedge of lime to squeeze on.


Chicken and Mushroom Curry

This is a mild and delicious, family friendly curry with a coconut milk based sauce. I added cinnamon and cardamom that was kindly gifted to me by Sizl. They lifted the sauce beautifully and the addition of cinnamon added comfort. Serve it with fluffy white rice and some fresh coriander for added delightfulness.

Serves 4

Ingredients

3 chicken breasts – diced

10 mushrooms – cut into halves

1 tin of coconut milk

A couple of glugs of olive oil

3 tablespoons curry powder

1 teaspoons cinnamon

1 chopped onion

6 cardamom pods – grind and keep the seeds and disregard the pods

1 teaspoon lemongrass purée

1 tablespoon cornflour

2 teaspoons light brown sugar

Method

Mix up your spices and lemongrass purée in a large mixing bowl.

Pan fry your diced onion and mushrooms in a little oil to soften and set aside.

Add a glug of oil and add your chicken and spice mix and pan fry until the chicken is browned.

Add your coconut milk and your onions and mushrooms back into the pan and stir.

Simmer for twenty minutes until the chicken is cooked fully.

Ladle off about an egg cup sized amount of sauce and mix in your cornflour to form a paste. Tip this back into the pan and stir well to combine. This will thicken the sauce.

Finally stir in your light brown sugar. This gives the curry a delicate sweetness that compliments the coconut and cinnamon flavour.


Turkey and Vegetable Curry

I don’t know about you but I never get fed up with turkey. Let’s face it, its a good job as there’s quite a bit knocking about this time of year.

This turkey and vegetable curry is a fab, quick and easy recipe that will help use up your left overs and you can make it in advance so you can simply heat it and serve it in minutes so you can get back to the gin and Monopoly!

Serves 4

Ingredients

1 onion – diced

2 cloves garlic – minced

2 tablespoons ground nut oil

1 tablespoon ground coriander

3 tablespoons curry powder – medium heat

1 teaspoon ground cumin

2cm ginger – grated

Left over turkey – chopped into cubes – I use approx 2 cupfuls.

2 tins of tomatoes

Cup full of chickpeas

3 large broccoli florets

1/2 cup sweetcorn

1/4 small cauliflower

1/4 teaspoon salt

2 teaspoons light brown soft sugar

1/2 cup peas

A few green beans

1/2 teaspoon cinnamon

60ml single cream

Method

Pan fry the onion in the ground nut oil over a low heat until softened, add your spices, garlic and ginger, stirring all the time.

Now add your tinned tomatoes, vegetables and chickpeas.

Simmer on a low heat for approximately 50 minutes until the vegetables are fully cooked and tender.

Add your cooked turkey and simmer gently for another 10 minutes. Season and swirl in your cream along with your cinnamon.

Serve with a sweet potato to make a change from rice.

Tip: I like to add lots of chopped onion, tomato and coriander on top with a dollop of natural yoghurt.


Thai Red Curry

Thai currys are so delicate and fragrant but full of flavour. I love to have them with lots of fresh lime squeezed in and fresh, hot, red chillis sliced on top. Once you make this it won’t be the only time I promise. My lovely Neil said this was better than the restaurant and asked when I was making it again which I loved. I served it with some beautiful coconut rice and a rake of coriander and it was fabulous if I do say so myself! If you’ve got time to experiment during lockdown 2 guys, give it a go.

Serves 4

Ingredients

2 tablespoon olive oil

1 medium onion – diced

5 tablespoons red thai curry paste

400g tin of coconut milk ( you can use light if you prefer)

150g chopped baby corn

4 chicken breasts

Thumb sized piece of ginger – grated

Good shake of salt

1 dessert spoon brown sugar

1 tablespoon fish sauce

100g tenderstem broccoli

Juice of half a lime

Coriander and red chilli to garnish

Method

Heat your tablespoon olive oil in a pan, add your diced onions, soften and set aside.

Meanwhile, add your brocolli to a pan of boiling water and boil for 5 minutes or so to speed up your cooking time. Set aside.

Now add another tablespoon olive oil to your pan and pan fry your diced chicken along with your ginger and thai red curry paste.

Return your onions to the pan along with your drained broccoli, baby corn, coconut milk, salt, fish sauce, salt, pepper, squeezed lime and brown sugar.

Stir to combine and allow to simmer until the chicken and vegetables are fully cooked through ( approximately 20 minutes or so).

Serve with some steaming coconut rice, sliced red chilli and rakes of coriander.


Hot and Spicy Vegetable Curry – Mum Style

My mum has made this delicious vegetable curry for as long as I can remember, so I had to share it with you. It’s hot, spicy and packed full of flavour and the best thing about it is it’s of a healthier, low calorie nature as the sauce is tomato based.

What one person determines as spicy another might disagree but I’m going with the majority here and the smaller kids who have been brought up eating curry all their lives couldn’t eat it! I’d say this is equivalent to a madras spice if you use a hot curry powder. A great, cost effective recipe with not too many spices to buy that also freezes well.

Serve it with a pint of iced water.

Ingredients

Serves 4

x2 500ml cartons / jars of passata

1 tin of chopped tomatoes

150g of red split lentils

thumb sized piece of ginger – grated

2 sweet potatoes – chopped

1 large onion – diced

Florets of 1/2 a cauliflower

Handful of green beans

Cup of mini sweetcorn

2 teaspoons of chilli flakes

30g curry powder

1 tablespoon light soft brown sugar

Mango chutney – optional

Method

Dice and pan fry your onion in a little olive oil until softened along with your curry powder, ginger, and chilli flakes.

Bring a separate large pan of water to the boil and add your chopped sweet potatoes, sweetcorn, cauliflower, lentils and green beans. You want just enough water to cover these. Let boil for about 20 minutes and then add your onions.

Now add your passata, tinned tomatoes and light soft brown sugar.

I taste and add as I go along so depending on how you like your curry you may want to add a little more curry powder etc. I like to add a dessert spoonful of mango chutney to mine.

Simmer until the veg is fully cooked but still has a nice crisp bite to it. Nothing worse than it being too mushy. Once you’re happy your veg is cooked through you can eat right away or it will taste even better if you allow to cool and place in the fridge over night as all the lovely spices marinate the veg more and the sauce thickens too.

Just add fluffy rice and some soft naan breads or flat breads.

Tip: Serve with mango chutney as the sweetness of the mango against the heat of the curry works perfectly. I always go out in the garden and snatch up loads of fresh coriander to add to mine when I serve but check if everyone likes it as people are either in or out with this. I’d add it to cornflakes if I could.


Prawn, Pea and Sweetcorn Curry

This curry is delicious, healthy and quick to make.

Ingredients

  • 1 tin of chopped tomatoes
  • 1 medium onion
  • 1 tablespoon of crushed garlic
  • thumb sized piece of ginger – grated
  • 2 tablespoons of tomato puree
  • 1 tablespoon of ground coriander
  • 1 teaspoon of chilli powder
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of salt
  • prawns 300g
  • one cup of frozen peas
  • one cup of sweetcorn
  • mango chutney and fresh coriander to serve

Method

Simply measure out and add all of your spices to a mixing bowl and set aside.

Chop your onion and pan fry over low heat for a few minutes to soften then add all of the spices that you have measured into your bowl followed by the peas and sweetcorn.

Simmer gently for ten minutes and just before you remove the pan from the heat throw in the prawns and heat until warmed through. Serve with boiled rice. I like to add lots of mango chutney and fresh coriander.

Tip: If you prefer a vegetarian option simply leave out the prawns and add a few more vegetables. I add a chopped courgette and some chickpeas when pan frying the onions.

Fact: Turmeric’s bright colour is down to its antioxidant pigments. It has been used in Ayurvedic medicine for years.