WIN: Small Acts of Rebellion (2)

How to: Thai Curry

Eating at a Thai restaurant (or purchasing a take-away) is not the act of a patriot. It is impossible for those who care about the future of our people to balance their beliefs while aiding and abetting colonisers. If it is a curry that takes your fancy, then indulge yourself in a small act of rebellion and prepare your own. To follow is a simple recipe for an Thai (green) chicken curry.

Ingredients:

4 tbsp vegetable oil
4 spring onions, roughly chopped
4 garlic cloves, finely chopped
2 handfuls mangetout (or sugar snap peas, fine green beans, or even a whole, sliced courgette – make certain to grill the courgette slices before putting them into the curry or they will be watery)
1/2 tsp chilli flakes (This is for a mild-medium heat; double for a medium-hot heat)
2 tbsp Thai green curry paste (Blue Dragon is best in my opinion)
2 tsp Thai fish sauce
1 tbsp fresh basil (not essential, but don’t use dried basil)
400ml coconut milk (don’t spend more than £1 per tin)
500g meat (about 4 chopped skinless chicken breasts or 6 thighs)*
2 tbsp chopped fresh coriander (for more taste, include the finely chopped stems of the coriander plant; only use soft, flexible stems)
1/4 lime (or lime juice)

*Alternatively, use an equivalent amount of chopped beef, pork, lamp, or turkey (make certain the meat is cooked through before eating it!)

Method:

Heat the oil in a pan (a wok is best) over a high heat
Fry the meat for 1-2 mins until it is sealed and set aside in a bowl
Chop the spring onions and garlic and add into the wok with the mangetout / alternative vegetables
After 3 minutes stir in the Thai green curry paste and chilli flakes, turn down the heat
After about 5 mins, add the coconut milk and fish sauce
Cook for a further 5 mins on a medium heat, stiring frequently
Add back the meat and stir in half the coridander and half the basil
Cook for 5 mins then squeeze in the lime juice
Cook for a further 3 minutes and add the remaining coriander and basil
Serve with rice or naan breads (cheap “own brand” naans taste just as good as the more expensive variety)
This curry was made in the same manner using sliced courgettes

Key: tsp = teaspoon | tbsp = tablespoon

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