Ingredients
- For the green curry paste:
- 3 green chillis, de-seeded and chopped
- 2 shallots, peeled and chopped
- 1 lemongrass stalk, root tip removed and bottom half chopped (discard the woody top)
- 1 thumb-size piece of ginger, peeled and chopped
- 2 cloves garlic, peeled
- 1 tsp ground coriander
- 1 tsp shrimp paste (available in Asian food shops)
- Handful fresh coriander leaves
- Handful of Thai basil leaves
- Juice and zest of 1 lime
- 1 tin coconut milk
- 1 tbsp vegetable oil (add a little extra if more oil is needed to bring the paste together)
- For the rice:
- 150g basmati rice
- For the green curry:
- 1 tin coconut milk
- 250ml chicken or veg stock
- 2 dried lime leaves
- 1 tsp fish sauce
- 1 tsp caster sugar
- 1 tbsp cornflour, mixed with 20ml water
- 100g green beans
- 100g baby corn
- 200g large prawns
- Juice and zest of 1 lime
- Sea salt
- 1 tbsp desiccated coconut, toasted
- Handful Thai basil leaves
- Start by making the green curry paste. Add all the ingredients into a blender and blend to a paste.
- To cook the rice, start by getting a steamer ready and placing it on the heat with some water in the base. Place the rice in a small heat-proof bowl. Empty the coconut water from the tin of coconut milk into a small saucepan and add 1 tbsp of the thicker coconut milk solids. Heat gently while stirring to bring together, then pour this onto the rice, enough to cover, and place in the steamer with the lid on. Steam for 15 minutes, then remove from the heat and lightly fluff with a fork.
- When the rice goes in the steamer, start to cook the green curry. Place a non-stick pan on the heat and add the oil. Add 2 tbsp of the green curry paste and cook over a medium-high heat for three minutes, stirring occasionally.
- Add the tin of coconut milk, stock, lime leaves, fish sauce and sugar and bring to a simmer, then stir in the cornflour, which helps to thicken the sauce. Add the green beans and baby corn and simmer in the sauce for two minutes, then add the prawns into the sauce to poach for three to four minutes until pink and cooked through.
- Check the seasoning, then season with some salt and stir through the lime juice and lime zest.
- To serve, spoon the curry into serving bowls and garnish with some toasted desiccated coconut and some more Thai basil leaves. Serve with the coconut rice on the side.
