310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 18
VEGETABLES | HOMEMADE CURRY |
...SOUP | FRESH THAI GREEN CURRY PASTE |
•Spoon into the mini chopper, and whiz to a thick smooth cream
•Pour the soup back into the cleaned out saucepan
•Bring the milk to the boil (if using) and add, whisking well, to achieve the thickness you prefer
•Alternatively, hot water may be used to thin the soup.
•Add salt and pepper to taste, stir in the parsley and serve piping hot
•Serve with fresh warm bread and crouton
A curry paste made with fresh ingredients is a different taste experience from a ready made version.
2 stalks of lemon grass: use only the inner, soft part (about two inches from the root end)
3 medium hot green chillies, seeded and quartered
a large clove of garlic
a little finger of ginger, peeled
a shallot, peeled and quartered
a handful of coriander leaves
juice and grated zest of ½ lime
3 tbsp Thai fish sauce (nam pla)
¼tsp freshly ground black pepper
•Place the ingredients in the mini chopper and whiz until slushy
•Store in the fridge, ready for making Thai Green Curry
THAI GREEN CURRY (serves four)
4 tbsp green curry paste
sunflower oil
400ml (14fl oz) vegetable stock
400ml tin (14fl oz) coconut milk
4 chicken breasts, cut into slivers or chunks
or 400g (14oz) prawns, or raw fish cut into chunks
250g (9oz) cooked, drained spinach leaves
a small bunch fresh coriander
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