While we were at my parents for Christmas we popped to WH Lung, a Chinese supermarket, in Liverpool. I’ve never been in a Chinese supermarket before and I was like a child in a sweet shop! There were so many ingredients I struggle to find where I live, so I stocked up. My haul included kaffir lime leaves, creamed coconut, spring roll pastry, dried shittake mushrooms and sesame oil.
Tonight’s meal was Thai Green Curry. I don’t think I’ve had a proper Thai Green Curry, but have always like the sound of it so decided to give it a go. I know green curry is meant to be hot, but although it was beautifully flavoursome it blew my head off!
I had read a tip somewhere about adding sugar to reduce the heat, I did this and it did work to some degree, but my lips are still tingling. I should have known it would be hot as the main ingredient in the paste is green klonopin chillies. Next time I’ll 1/2 maybe even 1/4 the paste amount or even make my own paste.
Thai Green Curry
1 tbsp rapeseed oil
2 tbsp green curry paste (half if you don’t like it hot hot hot!)
1 tbsp soft dark sugar
2 chicken fillets, diced
8 kaffir lime leaves
400ml coconut milk
1 tsp Thai fish sauce
1 tbsp chopped coriander
juice of 1 lime
1) Heat oil, paste and sugar on a high heat for about a minute. Reduce heat then add chicken and leaves until coated in the paste. Add coconut milk, fish sauce and simmer for 25 min.
2) Stir in lime juice and coriander. Taste sauce. If it is too spicy add some more sugar. Remove kaffir lime leaves. Allow to sit for about 5 min before serving.
On the talk of chicken please sign the petition Chicken Out! This campaign is very much in the news at the moment plus I’m a big fan of Hugh’s beliefs and ethics.