Recipe of the Weekend - Thai Green Curry!

This is seriously tasty and super easy recipe for Thai Green Curry. The recipe is a sauce for green beans in Jamie’s 30 Minute Meals, but I altered it by adding prawns or chicken to make a deeelish curry! Although I do love a bit of Jamie, his 30 Minute Meals definitely do not take 30 minutes unless you’re a Michelin starred extraordinaire. However, because this is only one small bit of his meal, tweeked a bit to make it a main meal, it really does only take about half an hour (or less). So cook away and let me know what you think!

Ingredients

∗ 2cm piece of ginger

∗ 2 fresh red chillies (I always use a much smaller amount because I’m a wimp!)

∗ Optional: a few fresh kaffir lime leaves

Thai Green Curry

∗ Bunch of fresh coriander

∗ 4 cloves of garlic

∗ 1 stick of lemongrass

∗ Small bunch of spring onions

∗ Sesame oil

∗ 300ml of chicken stock

∗ 200g fine green beans

∗ 400g tin of light coconut milk

∗ Lime juice

∗ Soy sauce

∗ 300g cooked prawns (or chicken if preferred)

Method:

1. Put the slicer attachment into the food processor (also works with the normal attachment).

2. Peel the ginger and put it into the food processor, with the chillies (stalks removed), lime leaves and most of the coriander.

3. Crush in 4 unpeeled cloves of garlic. Halve the lemongrass and discard the outer leaves, trim the spring onions, and add both to the food processor. Blitz to a paste, adding a good drizzle of sesame oil and a good few lugs of olive oil as you go.

4. Tip the curry paste into a hot saucepan and stir in the chicken stock. Trim the green beans and add.

5. Turn the heat up under the saucepan. Shake the tin of coconut milk then add and stir in. Bring to boil, add the cooked prawns, then turn down and leave to tick away.

6. Taste and correct the seasoning with lime juice and soy sauce, cook for another minute or so if you want a thicker sauce, and serve with rice.

Hey presto! Easy, quick, delicious meal!