Thai Green Curry

This is a basic recipe of a Thai Green Curry. Add the chicken if you wish, but I recommend to keep it veggie, the flavours are simply amazing as they are. I hosted my first cooking lesson (yes I am now available for hire , please contact on olitchkaking@yahoo.co.uk) and one of my kind friends had to put up with my bossy ways! On the other hand I quiete enjoyed having her wonderful company around, helping me and asking questions and general chatting! We made this curry, and it was super delicious! The recipe is for 6 adults, we had to put some curry paste aside (it will keep in the fridge for 3 weeks).
For the curry paste:
Green Chillies: 4-6 (deseeded)
Shallots: 2
Ginger: 2" piece (chopped)
Garlic: 2 cloves
Fresh Coriander: a small bunch
Lemongrass: 2 ,chopped
Lime: 2 zest and juice
Coriander Ground: 1tbsp
Cumin: 1 tbsp
Black Peppercorns: 1 tbsp (crushed)
Thai Fish Sauce: 2 tbsp
Olive Oil : 3 tbsp
Place all the ingredients in the blender and whiz it well! The curry paste is ready!

For the curry we will need:

3 tins of light coconut milk

1 aubergine/eggplant(chopped)

2 courgettes(chopped)

10 baby potatoes, halved

300 gr green beans , halved

a splash of olive oil 

a pinch of salt

fresh spring onion and coriander to garnish

Heat up the olive oil in the pan, put the curry paste and warm it up. When the flavours have been released (i.e. after heating it up for a few minutes) add the coconut milk.

Bring it to the boil, turn the heat down, add the vegetables. 

If you are making it for dinner, cook for a further 20 min. on low heat. My advice is to make this in the morning, bring the curry to the boil point, switch off. Allow to stand all day and infuse, heat up for 30 min., in the evening.Serve with plenty of rice.

Enjoy!