We ran an Eating For Energy Workshop at The Artisan Bakehouse a few weeks ago and one of the clients on the course, professed she hated cooking. Hannah pressed further and found out it was actually her perceived lack of success in the kitchen that left her uninspired and lacking in confidence. I also have a brother in law who feels the same way and it’s been playing on my mind ever since.
I love cooking and feel passionately that everyone should have a positive experience in their kitchen. I wanted to come up with one easy recipe that could be deliciously successful for anyone cooking it and therefore increasing their confidence in trying other recipes.
So this wonderful Thai Green Curry For Beginners recipe is for our lovely workshop client and my brother in law! Get cooking and celebrate your success!
Thai Green Curry For Beginners
Serves 4 (or 2 hungry people when you realise how tasty it is and you don’t want to share!) All the below ingredients can be found in any large supermarket.
- 400ml full fat tinned coconut milk, best quality you can afford. It makes such a difference to the flavour!
- 200g green beans, ends cut off
- 6 kaffir lime leaves
- 4 chicken thighs cut into inch wide strips
- 1 tablespoon of marigold vegetable stock
- 4 cloves of garlic, grated or finely chopped
- 2 tablespoons of fish sauce
- 2 shallots, grated or finely chopped
- 2 lemon grass stalks, smashed hard once with the back of a knife to release their flavour. Keep them in the packet while you smash them!
- 1 inch ginger, skin peeled off then flesh grated or finely chopped
- Juice of 1 lime
- 1 level tablespoon of chilli flakes (leave out if you don’t like heat)
- 1 level tsp ground cumin
- 1/2 bunch fresh coriander, finely chopped with scissors or a knife
- shiitake mushrooms, sliced into 3-4 pieces each
Some top tips to help you:
- Prepare each of the ingredients according to the instructions.
- If possible use a parmesan grater or the smallest holes on a multi purpose grater for the garlic, ginger and shallots as this is easier than trying to finely chop them with a knife.
- Use scissors to cut the herbs and meat for ease.
- Cut the chicken last so you don’t have to worry about contaminating your chopping board before you’ve prepared the other ingredients.
In a large saucepan, put the coconut milk, green beans, kaffir lime leaves, chicken, vegetable stock, garlic, shallots, ginger, lime juice, lemongrass and chilli flakes.
Give it a really good stir and make sure the chicken is well covered in the liquid. Cover with a lid and place the saucepan on your lowest possible gas or electric ring. Put your phone timer on for 40 minutes.
After about 10 minutes your curry will reach a gentle simmer but should be no more than that, stir occasionally keeping the lid on when your not stirring it. Don’t be concerned if the coconut milk doesn’t combine straight away, it will have by the end. If your curry hasn’t reached a simmer after 10 minutes, turn the heat up very slightly.
When your timer goes off after 40 minutes, stir in the mushrooms and coriander and re-cover. Put your phone timer on for 20 minutes.
After 20 minutes, remove from heat. I like to let this cool down and store in the fridge overnight before serving it for dinner the next day as it enhances the flavour of this curry. Make sure you re-heat it fully and remove the lime leaves and lemongrass before serving.
I hope you enjoy this recipe and please let me know if it’s a winner in your kitchen!