Thai Green Curry
This dish is eaten all over Thailand. It has an amazing balance of salty, spicy, sweet and sour. It makes for a delicious, punchy and healthy dish that offers the best in warming comfort food. It’s lighter than a stew and a variety of different meats and fish or a combination of both prawns and chicken can be used. In our version we have added chickpeas as an extra source of protein and fibre. Add some tender stem broccoli with red chilli and garlic on the side!
- 180g black tiger prawns or chicken breast/thighs thinly sliced
- 50g Thai sticky rice
- 75ml water
- 1 tub Sandys Thai green curry sauce
- 1 lime
- ¼ bunch of coriander roughly chopped
- 3 spring onions cut into little rounds
Suggested Wine Pairing
Tinpot Hut Sauvignon Blanc 2019 £14.50
Gašper Malvazija 2018 £15.50
- Put the rice and water together, bring to the boil, reduce the heat and simmer for 12 – 15 mins. If the rice cooks before the rest of the dish is done don’t worry, just cover with a lid or Clingfilm so it holds its heat
- Add the Thai green sauce to a saucepan
- Cover with a lid and bring just to the boil, drop the prawns in reduce heat and simmer with the lid on cooking for 6-7 mins
- To serve squeeze the juice of half a lime into the sauce
- Sprinkle the rice and sauce with the chopped coriander and spring onions
The prawns should be pink when cooked but still slightly translucent, it’s best not to boil prawns rapidly as they over cook and go chewy very quickly. Simmer gently!
If you want to add some extra vegetables you can precook them in some salted water and add as you are plating, if you use more delicate vegetables like peas or sugar snaps you can just add them raw to the sauce and cook with the prawns.