John Torode's Thai green curry

John’s showing us how to make a delicious Thai green curry - and the best bit is, you can make it in under 30 minutes.

Thai green curry

Serves: 4

Ingredients

200ml thick coconut milk (*this is the thick part which looks like cream at the top of a tin of coconut milk - you will see this as it separates)

1tbsp green curry paste

1tbsp palm sugar

6 lime leaves torn and 6 shredded

2 sticks of lemon grass, bruised

thumb of galangal or ginger, bashed

3 large green chillies, sliced

6 chicken thigh fillets, cut into small pieces

400ml thin coconut milk (*this is the thin water liquid of a tin of coconut milk - you will see this as it separates)

300ml hot water

1tbsp fish sauce

12 prawns, peeled and deveined

100g sugar snap peas

500g thin dried egg noodles, ¾ cooked according to packet instructions - reserve ¼ for frying as garnish.

To garnish

4 Thai shallots, sliced

5 stems of coriander (leaves picked)

handful of Thai basil leaves

2 long red chillies, sliced

2 handfuls of bean sprouts

For the crispy noodle garnish:

200ml vegetable oil, carefully heat the vegetable oil in a pan and fry ¼ of the noodles until crispy.

Method

  • In a wok cook the thick coconut milk over a low heat until it splits then and add the curry paste

  • Fry until fragrant - for about 5 minutes, then add the palm sugar and continue to cook for a further 5 minutes until it turns a rich green colour, and is sticky like jam

  • Add the torn lime leaves, the lemongrass and galangal or ginger as well as the green chillies

  • Add the chicken to the curry paste, cook and colour for a few minutes, stirring all the time

  • Now add the thin coconut milk and the water, bring to the boil and cook for 5 minutes before adding some fish sauce to make it salty

  • Add the prawns and the sugar snap peas. Bring to the boil and cook for 2 minutes.

  • For the garnish, mix together the sliced shallots, sliced red chilli, herbs, and beansprouts for the garnish

  • Divide the cooked noodles into four bowls, cover each with the curry and add the garnish, crumble over the fried noodles. Add a little more sauce to release the flavours of the herbs.