Food
Thai green curry
Serves: 4Prep Time: 10 mins
Cooking Time: 10 mins
Cals per serving: 238
Take the ingredients that you already have...
2 lemongrass stalks, chopped
4-6 bird’s eye chillies, seeds removed and finely-chopped
3 cloves garlic, finely-chopped
4cm (1½in) piece of ginger, peeled and grated
2 lime leaves, chopped
2 onions, peeled and chopped
4tbsp chopped coriander
1tbsp fish sauce
500g (1lb 2oz) asparagus, chopped in half lengthways
1tbsp vegetable oil
20 king prawns
200ml (7fl oz) cream
Steamed Thai rice, to serve
Fresh coriander, to serve
And just add...
1tsp ground cumin
1tsp ground coriander
100ml (3½fl oz) milk
1. Put the lemongrass, chillies, garlic, ginger, lime leaves, 1 onion, coriander, fish sauce, ground cumin and coriander into a food processor. Blend to a paste.
2. Steam the asparagus until tender. Leave to one side.
3. Heat the oil in a pan, add 1 onion. Fry for 2 mins. Add the prawns. Cook for 1-2 mins. Add the asparagus.
4. Stir in the paste made earlier. Heat for 1-2 mins. Add cream and milk. Bring to boil. Simmer for 2-3 mins.
5. Serve immediately with the rice and coriander.