התמונה להמחשה בלבדThai Green Curry
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A celebration of bold Asian flavours enveloped in a creamy, velvety sauce of coconut milk and aromatic green curry paste.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- 2In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Nutrition
- Calories
- 431
- Protein
- 45g
- Carbs
- 34.9g
Chef tips
To draw out the best flavour from the curry paste, fry it gently with a little of the coconut cream's thick fat until it smells wonderful before adding the remaining liquids. If the children find it too spicy, try reducing the curry paste and adding a teaspoon of peanut butter; it adds a lovely creaminess and a hint of sweetness that the whole family will love.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A celebration of bold Asian flavours enveloped in a creamy, velvety sauce of coconut milk and aromatic green curry paste.