I can’t give you a green Thai curry paste recipe without giving you something to make with it now can I? So here it is! I didn’t want to be too predictable and go for just go a Thai green curry so I put a slight twist on it and made something different. If I am totally honest though, you could easily have this recipe as a curry and just use sticky rice instead of the crispy noodles. Whatever takes your fancy?
– Selection of stir fry vegetables (I used courgette, mange tout and bean sprouts and a white onion)
– 1 tbsp sesame oil
– 2 tbsp Thai green curry paste
– Juice of half a lime
– 5 kafir lime leave
– 1 tbsp fish sauce
– 1 large chicken breast, cut into very thin strips
– 400ml chicken stock
– 150ml coconut milk
– Fine egg noodles – If they are dry then simmer them in boiling water for 3 minutes to soften
Fry the stir fry veg in the sesame oil for 2-3 minutes
Add the curry paste, lime juice, lime leave and fish sauce and coat the veg and fry for a further 2 minutes
Add the stock and bring to the boil
Turn the heat down and add the chicken. Leave to simmer for ten minutes
Meanwhile, heat 2 tbsp sesame oil in a frying pan and roll the noodles into little nest and fry in the hot oil for 2-3 minutes on each side.
Once the chicken is cooked through and lovely and moist stir in the coconut milk and heat through for 2 minutes.
Serve topped with the crispy noodles.