Ingredients
- coconut milk 2 × 400ml tins, chilled in the fridge
- Thai green curry paste 2 tbsp
- palm sugar or soft brown sugar 50g
- fish sauce 1 tbsp
- lime leaves 6, torn
- lemongrass 2 sticks, bashed
- galangal or root ginger 1 thumb-sized piece, sliced
- lobster or or peeled tiger prawns or white fish 300g
- sugar snap peas 150g
- pak (bok) choy 2, split into quarters
- bean sprouts a good handful
- Thai basil a handful of leaves (optional)
- coriander a handful of leaves
- jasmine rice steamed to serve
Method
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Step 1
Open the coconut milk and lift the layer of cream off each tin (it will have settled at the top). Melt the coconut cream in a wok until it bubbles and splits. Add the green curry paste and fry until fragrant, stirring all the time. Add the coconut milk, palm sugar and fish sauce and bring to the boil. Add the torn lime leaves, lemongrass and galangal (or ginger) and cook for a good 20 minutes, stirring, until the flavour intensifies.
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Step 2
Add the lobster claws and cook for 5 minutes, then add the tail meat and cook for 4 minutes. Take off the heat and add the sugar snaps.
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Step 3
Taste and season with more fish sauce or sugar if it needs it. Put the pak choy in a serving dish and spoon the curry over. Sprinkle the bean sprouts, Thai basil and coriander over and serve with rice.
