Vegetable Thai Green Curry with Brown Basmati Rice

green curry paste ingredients:

1. 7 green chillies- jalapeño or serano
2. 4 cloves of garlic
3. 2 shallot
4. 3 lemongrass
5. ¼ cup galangal root
6. ¼ cup ginger
7. 3 spring onions
8. 10g parsley including stems
9. 3 kefir lime leaves
10. 1 tbsp ground coriander
11. 1 tsp cumin

directions for green curry paste:

1. de-seed and finely slice green chillies, place into blender. 
2. roughly chop shallot and spring onions, place into blender.
3. peel and grate ginger and galangal into blender
4. crush garlic into the blender
5. smash and slice lemongrass, add to the blender
6. add parsley including stems, kefir lime leaves, ground coriander and cumin to the blender. 
7. blitz all the ingredients into a paste.
8. use straight away or store in a jar in the fridge for up to 3 weeks.

thai green curry ingredients:

1.  1 tbsp coconut oil
2. 2 cloves of garlic
3. 2 tbsp green curry paste
4. 1 medium onion
5. 400ml coconut milk
6. 1 cup vegetable stock
7. 1 small squash
8. 1 courgette
9. 100g snow peas
10. 6 baby corn
11. 2 green chillies fresh chilies
12. 2 tbsp fish sauce
13. 10g basil leaves
14. 10g coriander leaves
15. 150g brown basmati rice

directions for thai green curry:

1. rinse the brown basmati rice in running water. place in a saucepan with double the amount of water. add pinch of salt. bring to the boil, reduce the heat and simmer for 20 minutes.
2. slice the squash in half lengthwise, deseed and sliced into half moons. set 6 of the slices a side to use as a topper. dice the remaining squash. dice the courgette into bite size pieces. slice the baby corn into bite size pieces. finely dice the onion. finely slice the chillies.
3. in a pan over medium high heat, add oil, onion and crush the garlic into the pan. cook for 1 minute.
4. add the curry paste, stir and cook for 30 seconds.
5. add coconut milk and bring to a boil.
6. add chicken stock and fish sauce. reduce to a simmer
7. add the dice squash, courgette, snow peas, baby corn and half of the chilies. simmer for 15-20 minutes, until vegetables are tender.
8. pan fry the half moon squash pieces in a splash of olive oil for 3 minutes each side, until golden brown. season with salt and pepper.
9. drain the rice thoroughly and fluff up with fork
10. serve with a side of brown basmati rice and top the curry with squash half moons, basil, coriander and chillies  
11. enjoy!