1st Oct 2012

A spot of lunch...Thai Green Curry...

With the Marmalade Cookery School

Food Styling & Photography by Jon Lewin

Thai green curry
2 servings


400 grams beef or chicken
1 tbsp cooking oil (corn, sunflower or peanut oil, not olive oil)
3 tbsp Marmalade Cookery School’s green curry paste
600 ml coconut milk
2 kaffir lime leaves, torn
5-10 small fresh Thai eggplants, quartered
2-3 fresh red chilies, sliced diagonally
Sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
Sweet basil leaves and red chili slices for garnish

To Make:
Slice the beef/chicken into thin pieces, about about 1/3" (3 cm) thick.

Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add half of the coconut milk a little at a time, stir until a film of green oil surfaces.

Add the beef/chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.

Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving. Sever with basmati rice.