THAI GREEN CURRY WITH PINEAPPLE
I just love a good curry. The secret, in my opinion, is the best curry paste you can find so if you have a local Asian grocer that stocks a homemade paste buy it! This recipe is extremely flexible in terms of the veggies or meat you add. Other yummy ingredients would be red peppers, mushrooms, a bit of eggplant or beef instead of chicken.
Provided by Sackville
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
- Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
- Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
- Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
- Lower the heat and simmer gently for 25 minutes or until the meat is tender.
- Add a squeeze of lime juice at the end.
- While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
- Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
- Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
- Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
- Heat through and serve over rice, garnished with another sprinkle of coriander.
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