In Search of Thai Green Curry

No. 154

It could be said that the Glastonbury festival has always been about finding.

 

People find their soul, their life partner, even a much needed cultural top up at Europe’s biggest performing arts festival which took place in Somerset this weekend; perhaps one day someone will find that missing Malaysian aircraft there. Courtney Love thought she found it whist flying over the Gulf of Thailand, although her sighting proved to be nothing more then fresh air.

 

Go to Thailand and you’ll have no problem finding a green curry, and this week I write below with a simple recipe.

 

Put all the paste ingredients in the food processor, blitz, then fry in a hot wok with a little rapeseed oil adding the potatoes, and cook out for a few minutes. Squeeze a little of the lime juice to taste, include the coconut milk and simmer for 15 minutes. When the sauce is lovely and thick, add the baby veg and more lime juice; if too sharp, add a little palm sugar. Garnish with coriander and serve with rice.

 

Courtney Love made the news last week whilst in Paris when she was held prisoner in an Uber taxi. French cabbies were protesting against the U.S. online ride service. Presumably when the agitators found out the identity of their detainee, they would have called “Taxi”, realized they were all remonstrating, so had to order her an Uber.

 

 

Thai Green Chicken Curry

Serves 4

4 chicken breasts cut into dice

200g baby new potatoes par cooked

Cooked baby Vegetables (corn on the cob, mange tout etc.)

400ml Coconut milk

Juice of 4 limes

1 tbsp palm sugar if needed

For the green curry paste:

1 x white onion, 4-6 medium green chillies, 2 cloves of garlic, 1 tablespoon of fresh root ginger skinned and grated, 1 tablespoon of coriander, 1 teaspoon ground cumin, seasoning, small handful of kaffir lime leaves, 2 lemon grass stalks skinned and sliced, 2 handfuls fresh basil, 3 handfuls of coriander, zest of 4 limes, ground nut oil

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