Meals in Minutes – Thai Green Curry

Method

1

MINUTES 1-5:

1. Lightly toast the coriander, cardamom and cumin seeds in a dry frying pan until fragrant and add them to a high speed blender along with all of the other paste ingredients. Process until smooth.

2

MINUTES 6-8:

1. Heat 1 tbsp of the coconut milk in a large frying pan or wok and add the paste from the blender.

2. Fry gently until some of the liquid has evaporated and the garlic no longer smells raw.

3

MINUTES 9-10:

1. Add the prepared vegetables and stir fry briefly to coat in the paste before adding in all the rest of the curry ingredients.

4

MINUTES 11-17:

1. Stir well and bring to a gentle simmer for 5 minutes or until the vegetables are piping hot but still crunchy.

5

MINUTES 18-20:

1. Stir in the fresh herbs and serve hot, with cooked rice or noodles and some wedges of lime to squeeze over.

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