As you may have noticed from recent posts I LOVE MY NUTRIBULLET! I use it daily for breakfast smoothies but am finding more and more uses for it. One of my favourites is making fresh green Thai curry paste.
In my paste I use tiny Thai chillies, garlic, onion, kaffir lime leaves, galangal, ginger, lemongrass, frozen spinach for an extra hit of goodness, a large bunch of corriander (cilantro), fish sauce and rice wine vinegar, oh and of course salt and black pepper.
I literally throw all the paste ingredients into the nutribullet, some of them frozen, add a splash of water to help it along a bit and blitz it up.
Once blitzed, cook out the paste in a saucepan with coconut oil for a few minutes before adding in a can of coconut milk. Let it simmer, stiring regularly, for about half an hour, then add in veggies of your choice.
On this occasion I added baby corn, red pepper and courgette, but you can add pretty much whatever you fancy. I add the veg at this point because I like them crunchy, but you could add them earlier if you wish. After a couple of minutes add some prawns in. They’ll only take a couple of minutes to cook. Check the seasoning and add in some fresh lime juice to make all those amazing flavours sing. Serve with steamed basmati rice and sprinkle with chopped coriander. Although not traditional Thai cuisine we also had naan bread. Yummy!