I recently indulged in a purchase of Jamie Oliver's latest work, "Jamie's Food Revolution". Bound in wonderful red, hard back cover (the way all cookery books should be), the book is a collection of culinary treat, perfect not only for the first time cook, but also the more adventurous, keen to develop kitchen skills and learn how to construct their own flavour combinations.
I love to use cookery books for inspiration; new recipes spring out of the page whereas familiar ones are drawn back into the foreground of the mind. This is exactly what happened when I opened "Jamie's Food Revolution". After turning a few pages, a spotted the Thai Green Curry and after collecting the ingredients in my store cupboard, I decided to put my own twist on it:
Thai Green Curry
Paste
- Lemongrass
- 4 spring onions
- 2 fresh green chilies (seeds removed)
- 1 fresh yellow chilie (seeds removed)
- 4 cloves of garlic
- 1 chunk of ginger
- 1 bunch of coriander
- 1 teaspoon of coriander seeds (crushed with a pestle and mortar)
- 5 kaffir lime leaves
- 3 tablespoons of Soy Sauce
- 1 tablespoon of Fish Sauce
- 1 bunch of asparagus
- 1 leek
- 1 tablespoon sesame oil
- 1 can of coconut milk
- 12 raw large prawns
- 1 lime
Mix the curry paste ingredients together in a food blender until all are finely chopped. Heat a wok and pour in the sesame oil with the same amount of sunflower oil. Add the paste and cook at a medium heat for 3 minutes.
Slice the leeks and asparagus and add to the pan. Pour in the can of coconut milk. Allow to bubble for 10 minutes until all vegis are cooked through. In the meantime, cook the rice.
Add the prawns and stir through. Reduce heat and serve rice. The prawns should be plump and fleshy but cooked through.
Sprinkle with finely chopped spring onion and red chilie and serve.
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