Recipe: Thai Green Curry
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves 4
Ingredients:
420ml Pride coconut milk, divided
235ml vegetable stock, unsalted
450g raw
2 tbsp Thai Taste Palm Sugar
1 ½ - 2 tbsp Healthy Boy Fish Sauce
70g Mae Ploy Green Curry Paste
5 dried kaffir lime leaves
225g aubergine, cut into cubes
25g Thai basil leaves or basil
1 red bell pepper, or another mild red pepper, julienned
Green Dragon Thai Hom Mali Fragrant Jasmine rice for serving
Method:
In a heavy-bottomed pot, bring about ¾ of the can of coconut milk to a full boil over medium heat. Add the curry paste and sauté, stirring frequently, until the coconut oil starts to separate from the paste, 3–5 minutes. Add the vegetable stock, the remaining coconut milk, palm sugar and 1 tbsp of the fish sauce. Twist the lime leaves to bruise them and release their aroma, then tear into chunks and add to the pot. Bring to a simmer and cook gently for 5 minutes.
Meanwhile, cut the aubergine into bite-sized pieces. Keep submerged in water until needed to prevent browning.
Add the aubergine, pushing the pieces under the surface for the first minute so they don't brown. Cook for 10 minutes. Add the prawns and cook for a further 2 minutes, until the aubergine can be pierced with a fork but still has a little resistance; don't overcook.
Turn off the heat and stir in the red pepper, letting it cook gently in the residual heat. Stir through the Thai basil. Taste and adjust seasoning with more fish sauce as needed. Serve with Jasmine rice.
