Fair Trade Thai Green Curry Recipe
Ingredients (serves four)
For the paste:
2 garlic cloves, peeled
2 inch piece of fresh ginger, peeled and chopped
2 chillies, seeds removed if milder result preferred
2 shallots, peeled and chopped
1 pack each of fresh mint, fresh basil and fresh coriander
Zest and juice of a lime
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp black peppercorns
1 tbsp fish sauce
1 tbsp soy sauce
For the curry:
Tin of Fairtrade coconut milk
4 chicken breast fillets, diced
100g mange tout
100g fine green beans
Boiled Fairtrade Kilombero white rice, to serve
Place all of the paste ingredients into a food processor or hand blender and blitz until you have a smooth paste, adding a tablespoon or so of water for consistency if necessary.
- Pan-fry the chicken in a wok or wide saute pan, and then add the vegetables and curry paste. Once thoroughly coated, pour in the coconut milk, mix to combine ingredients and bring to the boil.
- Serve with basmati rice and garnish with extra fresh coriander and grated lime zest.
If you love the sound of this recipe and are interested inspiration, why not take a look at the Fairtrade Foundation’s much coveted Bake a Difference Recipe Book, available to download from their website? Jam-packed full of mouth-watering cakes, bakes and savoury recipes made with fair trade ingredients from around the world, it’s a great excuse to get your aprons on and rustle up some culinary delights!