Jonny Marsh’s Thai Green Curry

Prep Time: 35 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

For the Curry Sauce

6 lemongrass stalks, bashed and roughly chopped
1 bulb of garlic, roughly chopped
2 green chillies, roughly chopped
1 large thumb of ginger, roughly chopped
8 spring onions, roughly chopped
3g kaffir lime leaves
1 tbsp olive oil
1.2L coconut milk
70g fresh coriander (1 large bunch)
3 handfuls of spinach

For the Curry

1 tbsp olive oil
4 chicken breasts, diced
1 red pepper, sliced
100g baby corn
100g mangetout, halved

To Serve

250g cooked jasmine rice (per portion)
Spring Onion (to garnish)

Method

To make the curry sauce: Using the back of your knife, bash the lemongrass stalks all the way down the stem to release their oils. Once softened, roughly chop the stalks.
Add the chopped lemongrass, garlic, chillies, ginger, spring onions, and kaffir lime leaves to a food processor and pulse until everything is finely chopped (but not a paste, as we will blend it later).
Heat a tablespoon of olive oil in a pan over a medium heat. Add the pulsed aromatic mixture and fry gently, softening the ingredients without burning them.
Pour in the coconut milk and let it infuse for 20 to 30 minutes.
Transfer the sauce into a blender. Add a handful of fresh coriander and raw spinach at a time, blending in between each addition (the heat will naturally cook the spinach). Blend until completely smooth – this will be the brightest Thai green curry you’ve ever seen!
Let the sauce cool down. Use immediately or freeze into ten 120ml portions to be used later.
For the curry: Heat a tablespoon of olive oil in a wok over a high heat. Add the diced chicken and fry until cooked through.
Add the red pepper, baby corn, and mangetout. Stir fry for 2 to 3 minutes, keeping everything moving.
Ladle in as much curry sauce as you like, stirring to coat everything evenly.
To serve: Serve over steaming hot jasmine rice. Sprinkle with chopped spring onions.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.