Wednesday, 30 July 2014

Around The World Creative Cookery...

Hello Carmela here, I'll be posting whilst Kirsty is away.

This week we are sharing images and a 'Thai Green Curry' recipe from our 'Around the World Creative Cookery Course'.

Warning there are lots of yummy treats contained in this blog post and it will make you hungry!






Thai Green Curry Ingredients for the paste
Serves 8
·         4-6 medium green chillies, de-seeded and roughly chopped

·         2 shallots, roughly chopped

·         5cm/2in piece of fresh ginger, peeled and grated

·         2 garlic cloves, crushed

·         small bunch of fresh coriander, stalks and roots attached if possible

·         2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)

·         1 lime, grated zest and juice

·         8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)

·         2.5cm/1in piece galangal, peeled and chopped (if available)

·         1 tbsp coriander seeds, crushed

·         1 tsp ground cumin

·         1 tsp black peppercorns, crushed

·         2 tsp Thai fish sauce or light soy sauce

·         3 tbsp olive oil
For the Curry
100g new potatoes cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 tbsp Thai green curry paste
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
200g boneless skinless chicken (breasts or thighs), cut into bite-size pieces.

1.    Make the paste in the food processor.

2.   Seal the chicken and set aside.

3.   Put the potatoes in a pan of boiling water and cook for 5 minutes.
 Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.

4.   In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

5.    Next, pour in the coconut milk and let it come to a bubble.

6.   Stir in the fish sauce and sugar, then the pieces of chicken.
Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked

We're back with another 'Around the world in 10 dishes course in September, so if you've been inspired to get in the kitchen and learn some new recipes get in touch for more information.
Thanks for reading.
Call: 01282 661784
Text: 07815 962190

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