Everyone I know and adore knows how to make their own style curry – and I love them all. Some go crazy with the garam masala blends, others love to keep it simple and darn well effective by using pre-made pastes, others mix it up a bit by using influence from India as well as Thailand. I love them all! Until recently I’ve, most of the time, thrown in some staple ingredients that I know will make a tasty dish – but without measuring or keeping track the consistency I’d like hasn’t happened, my own fault for being wayward with spices and herbs. This time, I put my head down and happy to share a lovely Paleo Thai style green curry recipe with you all. It’s simple and quick… oh and yummy. Did I say that already?
I don’t usually stress preparation like I am with this recipe but here it is – Prepare everything then cook! It will make your dish much fresher, as it’s a quick dish to cook if you lose time by chopping whilst the pan over boils it won’t be the same. Spend 10 minutes preparing and you’ll not regret it.
Here’s all you need:
- The biggest juiciest Prawns you can get your hands on
- Coconut milk - without any additives, I use biona organic!
- 4 Spring Onions
- 2 Garlic cloves
- 1/2 large or 1 whole small-medium Red Pepper
- 1 Aubergine
- 1 Courgette
- 1 juicy Lime
- 25g Ginger root - weighing 25g when pealed.
- 15g Fresh Coriander
- 3tsp Fish sauce
- Seeds from 4 Cardamon pods
- 1 tsp Ground Cayenne Pepper
- 1 tsp Coconut Palm Sugar
- 1/4 tsp Tumeric
- Preparation should take around 10 minutes.
- Place the Coconut milk, garlic, juice from the juicy lime, coriander, fish sauce, Cardamon pod seeds, Cayenne Pepper, Tumeric and Coconut Palm Sugar in a blender, blitz until you have a smooth green broth.
- Finely slice (into strands) the spring onions, red pepper and ginger
- Dice the aubergine and courgette into 1 inch (2.5cm) chunks.
- Now to cook!
- In a heavy based saucepan, bring the contents of the blender to the boil, add the courgette and aubergine and boil for around 5 mins, lid on, on a high heat.
- Lower the heat and add the rest of the vegetables (onions, ginger, pepper) mix together gently and boil for another 7-10 minutes on a medium heat.
- Lastly add the prawns. If they are already cooked you only need to have them on the heat for around 2 mins, just to heat through.
- Gather some extra coriander and lime wedges, and if you like some chopped almonds for serving.
- I purposely didn’t add fresh chilli peppers but if you like it super hot, add some insanely finely sliced chillies when you add the prawns.
- Drapse into a bowl or serving dish of your choice, serve with a spoon and fork and… dig in!
- This curry goes perfectly with quinoa seed, roasted sweet potatoes, or roasted carrots.