I absolutely love Thai green curry, but I'm always highly suspicious of curry sauce in jars. They're expensive, and they always smell a bit funny when you open the jar. This is a really fresh-tasting, zingy alternative, and it's not much more difficult than opening a jar.
First make the curry paste. Just put the following ingredients into the blender and whizz until done:
A generous teaspoonful each of cumin, coriander and ginger, the juice of two limes, a good handful of spinach leaves, two Thai chilli peppers and two cloves of garlic.
Have a little taste of the resulting mixture, it's really zingy!
The curry cooks really quickly, so get your prep done before you start cooking. It needs some sort of greenery - I used chopped pak choi, but mangetout or Chinese greens would be fine instead.
When you're ready to go, the curry cooks in 10 minutes, which is the same time as the rice. So get the water boiling, tip the rice (I used a little bit over 100g of Thai Jasmine rice) in and get started.
Heat the wok and cook the greens for about a minute. Then add the green curry paste and cook for three minutes. Throw in a couple of sticks of dried lemongrass (or fresh, if you can find any). Pour in a small tin of coconut cream and cook for three more minutes. Finally, add the prawns (I used a 225g bag of raw ones) and cook for another three minutes. Prawns cook so quickly, it doesn't make much difference if you choose to
use cooked or raw ones. They're such an easy item to cook, too - once
they're pink and no longer transparent, they're done! Just take care
not to overcook them.
By this time the prawns are cooked, the rice will be ready so you can remove the lemongrass and serve!
These quantities made three portions, one each for us and one in the freezer to be nuked at work at some point.
Feel free to mess about with the ingredients. Kale or any other green leaf vegetable would be a nice substitute for the spinach, or you could use chicken instead of prawns. Thai curries often have avocado in them, or if you've got something like button mushrooms hanging about in the fridge they'd be a nice addition too.
The Skinny
Make the curry paste: put a generous teaspoonful each of cumin, coriander and ginger, the juice of
two limes, a good handful of spinach leaves, two Thai chilli peppers
and two cloves of garlic in a blender and whizz it all up.
Chop two pak choi
Start the rice cooking
Cook the pak choi in a hot wok for about a minute
Add the curry paste and cook for three minutes
Add a small tin of coconut cream and cook for three more minutes
Add prawns and cook for three more minutes
By this time the rice will be cooked, so serve up
Garnish with fresh coriander leaves, if you happen to have any
WeightWatchers ProPoints
11 per serving, including the rice
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