Proud to say that this is my Thai Green Curry, as I didn’t use a recipe at all for this, I just went based on what I would like in it and hoping it would taste nice, which is quite daring for me! I usually find recipes and then adapt them for my tastes, so I’m very happy to say I made this up all on my own, especially as it’s been on my to-do list for ages :)
It was so amazingly lovely! I’ve only ever had one Thai green curry before (from the Gate restaurant in Hammersmith), and I’d pretty much forgotten what that tasted like, but I can vouch that this one tasted really nice – the vegetables still have good crunch because you don’t cook them for very long, and mixed with the spiciness from the paste and creaminess from the coconut milk, it’s the recipe for an awesome dinner! A note on coconut milk… I forgot that when you open the can, it’s basically water and then a solid block of coconut creamy stuff, so please mix it before you put it into the pan and don’t be stupid like I was… It took me a while to correct that mistake!
This was a really nice treat when I got home from university last night – I had an exam in the morning (which went quite well… I hope I’m not just being really naive about it!) and then had classes until 6pm, and I was dead on my feet when I got home, so it was nice to have a very quick meal to revive me afterwards. My timetable’s so strange this year, I have a really full-on day on Tuesday, and then the day off on Wednesdays, so I have to use this time to revise for my last exam next Friday on Literature and Film. Needless to say, I’ve got a good breakfast recipe coming up, so you can tell I’m using the time wisely!
A little oil
80g of baby corn, sliced in half lengthways
One tablespoon of Thai Taste green curry paste (thanks so much for the free sample!)
100ml of coconut milk
80g of mangetout
Half a green pepper, chopped
Juice of half a lime
One teaspoon of soy sauce
A very small handful of fresh coriander
A sprinkle of cashew nuts
Around 70g of brown rice, to serve
- Cook the brown rice in boiling water for 20-25 minutes.
- Heat the oil in a pan and cook the baby corn for 30 seconds before adding the curry paste. Stir for a few minutes until the corn is coated in the paste, then add the pepper, mangetout and coconut milk. Bring to the boil, then simmer for 2 minutes.
- Add in the lime and soy sauce. Simmer for a few more minutes, then add in some of the chopped coriander.
- Pour over the cooked rice, and sprinkle over the remaining coriander and cashew nuts.