Monday, 9 February 2015


Thai Green Curry.

Thai Green Paste:
1tsp coriander seeds
1tsp cumin seeds
1tsp coconut oil
1 shallot, finely chopped
1" fresh ginger, peeled and finely chopped
1/2 lime squeezed
1/2 bunch fresh coriander, chopped
pinch sea salt
pinch ground black pepper

Curry:
100g string beans
4 new potatoes, cut into quarters
1/2 dudhi, peeled and chopped
2 shallots, chopped
1tsp coconut oil
250ml coconut cream
1/2 tbsp coconut sugar
1/2 bunch fresh coriander, chopped
1 green chilli chopped

100g black Thai rice

I eat a lot of Thai curry but this was the first time I had made the sauce from scratch, I will not be going back to pre-made sauce because it is worth the extra time. I wanted to put okra in mine but couldn't find any in the stores; however if you can find some, try adding it also.

For the paste, place your coriander and cumin seeds in a pan with the coconut oil and fry until lightly fragrant. Then using a pestle and morter, blend all your ingredients into a smooth paste.

Cook your rice in boiling water for 25-30 mins until softened and cooked through and drain.
Whilst the rice is cooking, take the new potatoes and beans and boil them for 5mins, just to soften slightly then drain. Take the dudhi and shallots and fry in a pan with the coconut oil for a couple minutes just to brown them. Add everything including the green paste into a large pot and cook on for 10-15mins until the potatoes are cooked through.

Serves 2-3