What haven’t I done before? Made green thai paste from scratch and also used leeks in a thai curry (it works!).
Ingredients – Green Thai Curry Paste:
3 – 5 x Green finger chillis, diced (I didn’t de-seed)
3 x Shallots
4 x Garlic cloves
Handful of fresh basil
2cm x Piece of ginger, peeled and diced
Bunch of fresh coriander
2 x Fresh lime
0.5 tsp coriander powder
0.5 tsp ground cumin
0.5 tsp ground white pepper
1 tsp brown sugar
2 tbsp gluten-free soy sauce
2 tbsp coconut cream (to blend)
Method – Green Thai Curry Paste:
1. Put everything in a blender and combine until a smoothish paste.
2. Split into 2 equal portions – freeze 1 and use the other for the curry.
Ingredients – British Fusion Green Thai Curry (serves 2/3):
1 x Portion of paste (as above)
0.5 x Large leek, diced
0.5 x Green pepper, diced
Handful fresh basil, diced
2 x Whole limes
Coconut oil
230g Coconut cream (left from the paste)
4 x Chicken drumsticks
Flaxseed (optional)
Olive oil
Salt and pepper
Method – British Fusion Green Thai Curry:
1. Pre-heat the oven to 180 degrees celsius – pop the chicken on a baking tray, drizzle with the olive oil and add salt and pepper to taste. Put in the oven for 20-25 minutes.
2. Put a tbsp of coconut oil into a wok and add the paste, let this fry for 2 minutes (you will smell the gorgeous flavours straight away – delicious).
3. Add the leeks and pepper to the wok and saute until soft. Take off the heat until the chicken is done.
4. Take the chicken off the bone (it will be hot so mind your fingers) and add to the wok. Heat through and add the basil, squeeze 1 of the whole limes and then add the coconut cream – mix through. Let it simmer for 10 minutes (adding flaxseed adds a nutty element which I really like).
5. Serve with wild rice and half a lime (to drizzle). Depending on who you cook for you may want to serve with yoghurt.
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