Thai green curry with jasmine rice

4 servings

Ingredients

Quantity Ingredient
225 grams Thai Jasmine Rice
375 millilitres Coconut Milk; (reduced)
200 millilitres Vegetable Stock
2 tablespoons Green Curry Paste
2 tablespoons Thai Fish Sauce
6 Kaffir Lime Leaves
1 350 gram Thi White Fish; (e.g. cod, sea bass)
250 grams Tiger Prawns; (cooked and peeled)
8 Basil Leaves; (shredded)
4 Red Chilli Peppers; (soaked with the
; juice and zest of
; 1/2 lime)
2 tablespoons Coriander; (chopped)
1 teaspoon Cumin Seeds
2½ Cm Fresh Root Ginger; (peeled and chopped)
1½ Stalks Lemon Grass; (chopped)
2 Shallots; (peeled and finely
; chopped)
4 Cloves Garlic; (peeled)
1 teaspoon Black Peppercorns

Directions

CURRY PASTE

1. Bring a large pan of water to the boil. Stir in the rice and bring to the boil and cook for 10 minutes.

2. Make the curry paste; put all the ingredients in a food processor and whiz to a smooth puree. Transfer to a screw top jar. Store for upto 1 week in the fridge.

3. Cut the fish into bite size pieces.

4. In a saucepan, bring the coconut milk and vegetable stock up to the boil, stirring continuously. Stir in the curry paste, Thai fish sauce and lime leaves. Add the fish and simmer very gently for 10 minutes. Add the prawns and heat through for 2 minutes, by which time the fish should be cooked.

5. Scatter the basil leaves over the top. Drain the rice and rinse with hot water.

6. Divide the Thai jasmine rice between 2 serving plates and spoon the curry over the top. Garnish with torn basil leaves.

7. Tip Cook the coconut milk for 20 minutes to allow the fat to start to separate from solids and thicken before using in the recipe.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.

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