A wonderful opportunity to use my new blender: Thai Green Curry. Its fairly easy to make and highly rewarding with a full and fresh mix of taste, so forget about your local Thai cafe for once and give it a go:
A full day before having the meal, prepare the curry paste by blending the following: 4 cloves of garlic, 4 spring onions, one lime (peeled), a large bunch of coriander, one hot red chilly, three Thai green chillies, juice from 3 inches of fresh ginger, 3 finely chopped stalks of lemon grass, 4 lime leafs. Also add a tablespoon of ground coriander, one of ground ginger, one of Nam Pla (Thai fish sauce), one of dark soy sauce. Add a teaspoon of ground turmeric, of a large pinch of saffron. Blend it all well, cover with cling film, and chill for 24 hours.
3..4 hours before the meal, clean the meat. I normally use chicken thighs, but you may also use breasts, or prawns, or pork meat. Drizzle a flat dish with toasted sesame oil, place the meat of fish pieces in the dish, add a generous amount of Thai sweet basil, crushed red chillies, and lime juice. Cover and let the meat marinate until its time to cook.
To cook: heat one tablespoon of toasted sesame oil and one of olive oil, and fry the meat. When slightly coloured, add the curry paste, and a pint of chicken stock. Add 5..6 thin slices of a peeled fresh ginger root, 2 stalks of lemon grass (cut), and more lime leafs. Cover and let simmer until the meet is cooked. Add a can of coconut milk, season to taste.
Add a generous amount of fresh coriander and sweet Thai basil. I always add mushrooms, too.
Serve with fragrant rice and lots of appetite.