Tonight’s dinner was a favourite of mine and it was Blue Dragon Thai Green Curry. Now I could have made this curry from scratch, but this Thai paste is amazing and really does get your taste buds tingling.
For this meal you will need the following:
1 jar of Blue Dragon Thai Green Paste
1 can of coconut milk (I use reduced fat coconut milk)
1 packet of mushrooms
3 bell peppers
1 packet of trimmed green beans
1 packet of mangetout
2 packets of tenders team broccoli
1 bag of jasmine rice
Start by preparing your vegetables. Cut the bottoms of the broccoli, the peppers into strips and quarter the mushrooms. Then put them all in a saucepan and par boil them.
Throw the mushrooms into a wok and cook for about 2 mins, just to brown them. When this is done put them in a bowl.
Now its time to fry the paste. I use the whole jar as I love spicy food, and this does really make it spicy, but you can just follow the instructions on the jar.
Put the desired amount of paste in the wok and fry for 2 minutes, then add the coconut milk, once the milk is warm add all the vegetables to wok and simmer for about 20 minutes.
Meanwhile cook the rice according to the packet. If you’ve never cooked jasmine rice before you will notice it’s very sticky and stodgy, but don’t panic it’s suppost to be like that. It is a great accompaniment to the curry.
Once the rice is cooked, serve with the curry and maybe some naan breads.
I serve mine with poppadoms, as I like the crunch they have.
You can also add chicken to this dish, just add it when the milk gets hot.
I hope you enjoy this as much as I do.