>> Recipe: Thai green curry

Nothing beats a curry. Ever. Especially not this one. Reasons...it take about 20 minutes, it's idiot
proof and tastes beautiful. I got this recipe from one of my favourite food blogs - The Food Fox,
plus it was photographed by one of my personal photography heroes (and lucky us - also our wedding
photographer) Tasha Seccombe. I love spicy food, so bad that I find myself from time to time taking
the Tabasco bottle, dropping some sauce in my hand and taking a lick. Just for a rush. However, don't
be alarmed, you can make this recipe to your own level of tolerance by just reducing the amount of
green chillies you put in. Also, its fabulous because you make your own paste, and it's really a lot
easier than you might think. I used hake medallions for my recipe, but you can use chicken breasts or
prawns too, and it's equally delicious. I also like to add some green peas and mini corn, just to flesh
it out a bit. Truly one of my staple recipes, and worth a try!

Photo by Tasha Seccombe

Ingredients

2-3 fresh green chillies, deseeded and roughly chopped
2 T chopped fresh ginger
3-4 cloves garlic, chopped or crushed
1 T dried fine coriander
1/2 T dried fine cumin
handful of fresh coriander leaves, roughly chopped
2-3 T water
2 T vegetable oil
1 can coconut milk
4 chicken breasts, skinless, sliced into thin strips
1 T sugar
a few drops fish sauce or just salt
1 T lime juice
salt to taste
fresh coriander for garnish
Thai rice to serve with


Method

1. In a food processor (or using a mortar & pestle), add chillies, ginger, garlic, dried coriander, cumin,
fresh coriander and process to a paste. Add a few tablespoons of water to created a more workable consistency.
2. In a large saucepan or wok, heat oil over high heat. Add paste all at once, frying quickly for 1-2
minutes, stirring continuously. Add coconut milk, turn heat down to medium, and bring to a simmer.
Now add sliced chicken and cook in liquid for 5 minutes, covered.
3. Add sugar, fish sauce, lemon/lime juice, and season well with salt. Simmer for another 5 minutes,
then remove from heat.
4. Serve on Thai rice, and top with fresh coriander leaves.

Below is my own attempt. My picture isn't half as sexy as the one above, so I'll make it small...