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
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.
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.
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.