The Thai kitchen is one of my favourites. I love the flavours, the freshness and the variety of ingredients. And I enjoy the combination of complexity and simplicity in the recipes. A dish might, as this, have a long list of ingredients but when you start cooking you notice that it’s rather straightforward and easy to put together. And it’s quite difficult to get it wrong, unless you end up with too much chili!
I had my first green curry on the island Ko Chang. Enjoyed with a Singha in a candle lit beach restaurant. Hmm, wouldn’t mind that now, thinking of the snowy and cold weather we are having here at the moment!

Original recipe is from Jamie Oliver.

Serves 4

Curry paste
3 stalks of lemongrass
6 spring onions
3-4 green chillies
6 cloves of garlic
5 cm piece of garlic
A large bunch of coriander
2 tsp coriander seeds
5 tbsp soy sauce
2 tbsp fish sauce

You need a food processor to make your curry. Trim the lemongrass stalks, peel back and discharge the outer leaves. Cut in slices. Trim the spring onions and cut in slices too. Roll the green chillies between your hands to loosen the seeds. Halve and discharge the seeds. Cut into pieces. Peel the garlic cloves and the ginger. Cut the ginger in 4 pieces. Add all the ingredients to your food processor and have it all whizz about until it’s finely chopped. The smell is just fantastic!

The curry
2 tbsp sunflower oil
1 tbsp sesame oil
300 g baby asparagus
300 g beans of your choice
1 red chilli pepper
2×400 ml can of coconut milk
1 lime

Heat the oil in a large pan or wok. Add the asparagus, beans and red chili pepper and cook for a few minutes. Add the curry paste and cook for another couple of minutes. Again, the smell will blow you away! Pour in the coconut milk. Stir to combine and cook for a few minutes. Squeeze a bit of lime juice into the pan.
Serve with fragrant jasmine rice.