Goan Green Curry (heat 5/10)
This is a classic Indian curry, the green coming from the fresh coriander in the recipe as well as the mint in our blend. Unusual but creamy and delicious (40g net). Try with prawns or a firm fish like monkfish.
- 1 packet Goan green curry mix (recipe card included)
- 2 tbsp vegetable oil
- 700g/1.5lb chicken, cut into strips
- 300ml/1/2 pint ‘secret sauce’
- 2 generous handfuls of fresh coriander, chopped
- 2 small green chillies, chopped (optional)
- 4 tbsp desiccated coconut with 200ml water, or 1 can coconut milk
- juice 1/2 lime
- Heat 1 tbsp oil and fry the spice mix until fragrant.
- Add the ‘secret sauce’, chillies, coconut and the stalks from the coriander and simmer for at least an hour. It can then be left for the flavours to develop. If you think the sauce is too thick you could try gradually adding water, or more secret sauce if you have it - you may have been generous with your onions!
- Fry the chicken in the remaining oil for a couple of minutes. Reheat the sauce and add the meat 10 minutes before serving, together with the coriander leaves.
- Serve with rice, and small red chillies for garnish.
Liz's sister tried this with beef, didn't read the recipe and still made a delicious curry!