I admit that I have tried cooking green curry from canned paste a few times, and for some reason it never tastes very good… maybe I didn’t get the proportions right. But I recently went to a vegetarian restaurant and the green curry was so good, it renewed my love of green curry. I found this Jamie Oliver green curry recipe and wow…. oh so delicious!
4 cloves of garlic
1 Tbl minced ginger
2 lemongrass stalks
1-4 green Bird’s eye chillies
1 teaspoon ground cumin
1/2 bunch of fresh cilantro
2 tablespoons fish sauce or soy sauce (vegetarian)
1 cup shiitake mushrooms, chopped
1/2 can coconut milk
400ml boiling water
1 Tbl chicken seasoning stock
6 kaffir lime leaves
1/2 bunch fresh cilantro, chopped
½ bunch fresh thai basil, chopped
2 limes or lemon, juiced
To make the curry paste, place the garlic, shallots and ginger into a food processor. Trim the lemongrass (only use the bottom white part of the stalk), remove the tough outer leaves, then finely chop and add to the food processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Pulse until it is finely chopped and paste like, add the fish sauce and pulse again.
Slice the mushrooms and place into a pan on medium heat with some olive oil and fry until golden. Transfer to a plate.
Reduce the heat to medium-low and add the Thai green paste to the pan you fried the mushrooms, and fry the curry paste for 4 to 5 minutes, stirring occasionally. Pour in the coconut milk, boiling water, chicken stock and the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
Stir in the mushrooms, eggplant, zucchini, reduce the heat to low and cook for a further 5 minutes, or until the vegetables are cooked through.
Season to taste with salt and ground black pepper. Add the lime juice to taste.
Roughly chop the basil leaves and cilantro and stir, into the curry.
Serve with steamed rice.
Note: If you added to many chilies into the paste, add a bit of sugar to neutralize the heat.