Warmth from the chilli combined with the freshness from the coriander, ginger and lime result in a delicious fusion of flavours in the Thai Green Curry.
For 4 Person(s)
In a food processor, add the ginger, garlic, spring onion, coriander, soy sauce, chilli, lemon grass, kefir lime leaf, and juice of 1 lime, and blitz until finely chopped. Reserve 2 tablespoons of the mixture before adding the olive oil and sesame oil and blitzing again until a smooth paste.
Place a frying pan over a medium heat, add a little olive oil and lightly fry the red onion (peeled and sliced), mini sweetcorn and sugar snaps until browned on both sides.
Add the Thai paste to the frying pan, and cook for 2 minutes, stirring continuously, before adding the creamed coconut, vegetable stock and Candarel. Stir well to combine, add the left-over meat and then lower the heat and leave to simmer for a further 8-10 minutes.
Meanwhile, assemble the slaw by adding the romaine lettuce, fresh coriander, sliced radishes and sliced red onion to a large bowl. Then stir in the reserved Thai paste.
Remove the Thai sauce and meat from the heat and serve with rice.
We've always been a big fan of Thai Curry in our house. There is something very comforting about it, especially when you make your own Thai paste!
This recipe uses chicken and takes just 30 minutes to make from start to finish, including the slaw and is always a big hit! By using a little Candarel, you can balance the flavours perfectly without using sugar products, meaning it's even better for you!
You can also switch it up by using beef, lamb or fish too! It's also a great way to save money, as this is as good as, if not better than any takeaway!
It's one of my favourite meals to make, not just because of how quick it is, although I'll admit that is a huge plus point.
It's also because of the ingredients you use. They're all fresh, healthy and packed full of flavour and are such a vibrant clash of colour, you can't help but enjoy putting the recipe together as you create it!