The Thai green curry is one of the nations favourite dishes, so here is Ben’s very own Thai Green Seafood Curry.
- 150gm Mussels
- 8 Tiger prawns, peeled, deveined and cut in half length ways
- 1small Squid, cleaned and cut into 1cm thick rounds
- 30ml Fish sauce
- 100ml Chicken stock
- 3 Lime leaves
- 400gm Coconut milk
- Salt and sugar to taste
- Drizzle of lime juice
For the paste
- 2 Green chillies, roughly chopped
- 5gm Galangal, finely chopped
- 15gm Lemon grass, finely chopped
- 1 Lime juice
- ½ bunch Coriander finely chopped
- ½ bunch basil, finely chopped
- ½ bunch mint, finely chopped
- 15gm ginger, peeled and finely chopped
- 1 small red onion, finely chopped
- 3 clove garlic, finely chopped
- 5g coriander seeds
- 5g cumin seeds
- Salt to taste
- Make the curry paste by pounding the chillies with a good pinch of salt to a fine paste.
- Then, add the rest of the ingredients one at a time and pound to a fine paste before adding the next. If preferred, you make the paste in a blender.
- Heat oil in a large base sauté pan or a wok, then add the paste and fry over a medium heat for approximately 1 minute.
- Add the mussels and fry until they just start to open. Then, add the prawns and toss well. Cook for 1 minute.
- Season with fish sauce and a pinch of sugar. Then add the stock and the lime leaves.
- Simmer for 1 minute. When the stock is reduced add the coconut milk and simmer
- Add the squid and simmer for 30 seconds.
- Finally check the seasoning before serving with rice or noodles.