Description
I lived above a Thai restaurant for a year in Sydney and they made the best green curry I’ve ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I’ve adapted it slightly to bring down the heat but it’s still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice.
Ingredients
- ½ teaspoon ground cumin
- 1 ½ teaspoons ground coriander
- 1 tablespoon minced fresh ginger root
- 4 teaspoons minced garlic
- 2 green chile peppers, chopped
- 3 stalks lemon grass, minced
- ⅓ cup chopped fresh cilantro
- 2 limes, juiced
- 1 lime, zested
- 2 tablespoons corn oil
- ¼ cup corn oil
- ½ pound fresh green beans, trimmed
- 1 (7 ounce) can baby corn, drained
- 1 tablespoon soy sauce
- 1 (14 ounce) can coconut milk
- ¾ pound peeled and deveined medium shrimp (30-40 per pound)
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 4