Gambas in Thai Green Curry
I usually have quite a bit of success with my Thai Green Curry. I have learnt how to make the paste in a cookery class once, but have stopped doing so as I lack freezer space. Plus the made-in-Thailand spice pastes that we can find here are good enough. I just make sure that I improve the curry with a few whole spices and herbs and it usually works well.
Thai Green Curry :
1 Onion (sliced)
1 large slice fresh Ginger (julienned)
1 stalk Lemongrass (sliced into 3 and bashed)
1 slice Galangal (sliced)
2 Garlic cloves (minced)
1 Tsp Mustard Seeds
2 Tsp Fennel Seeds (when cooking with seafood)
2 Thai Chillis (chopped)
2 Kaffir Lime leaves (shredded)
2 Tbsp Green curry paste
1 Tbsp Fish sauce
400ml Coconut milk
2 Tbsp Palm sugar
10-12 Basil leaves
Thai aubergines (quartered)
Fresh Coriander leaves
Heat up some peanut oil in a pot and fry the onions, ginger, lemongrass, galangal and garlic till fragrant.
Add the mustard seeds, fennel seeds, chilli and lime leaves.
Add the curry paste. Fry till the oil in it melts and starts to ooze out.
Pour in some hot chicken stock. Stir to mix well.
Stir in the fish sauce and coconut milk. Cover, lower the heat and let the curry simmer for 15 minutes.
Add the vegetables and simmer for another 15-20 minutes.
Stir in the palm sugar and basil leaves and cook for 5 minutes.
Serve hot, garnished with fresh coriander leaves.