We like to make our own curry paste, as George is a bit of a chilli head, and the ready made ones don't contain enough for him.
I don't tend to follow a recipe just chuck in what I have to hand - the vital things though are the coriander and chillies -I use lemon grass from a jar as I find it doesn't process too well from fresh, and also use lime rind rather than lime leaves - this goes into the food processor as a pestle and mortar is a step too far for me.
This was fried with some chicken breast chunks, and then a tin of coconut milk was added, and simmered for half an hour or so. At the last minute the final ingredients were added - lime juice, fish sauce, mange tout, toasted cashews and loads of chopped coriander.
This was served with steamed jasmine rice, cucumber salad and some prawn crackers.
No comments:
Post a Comment