You will need:

100grams Galangal

100grams Pea aubergines

3 fresh Lemons Grass sticks

8 Dried lime Leaves

6 Garlic cloves

 2 shallots

3 pints water

3 Lime

1 tsp salt / 2 tsp sugar

1 small bunch Coriander

2 Thai green chillies

2 cans of coconut milk

400ml Coconut cream 

Half a Butternut squash

4 small Carrots

2 Spring onion

125grams Baby Sweet corn

85 grams Mange tout

1 cup/mug of Wild Rice per person 

 

Firstly make the stock:

Grate the peel of 2 of the limes and set aside till later.

Bring the water to the boil then add the (sliced) Galangal, (finely chopped) Chillies, (halved length ways) Lemon grass, (whole, peeled) Garlic, dried lime leaves, lime juices and salt and sugar.

Now simmer for at least one hours topping up with water if necessary.

Once simmered for one hours allow to cool slightly, blend in blender and return to heat. Stir in the coconut milk, and leave to simmer for 30 minutes.  Strain though a sift. This can now be used as stock to cook your vegetables in, either immediately or left in fridge for up to five days. I personally leave it to rest for a day to gain flavour.

Turn into Thai Curry:

Peel and dice the butternut squash into inch squared cubes and cook in the Thai green stock till half cooked. Cut the carrot into length way strips and add to the stock along the baby sweet corn, aubergine peas and montue toute. Once vegetables are cooked but still slightly crunchy stir in the coconut cream  and cook for a further minute. Stir in the finely chopped coriander, serve in a bowl and top with finely chopped spring onions. I'd recommend serving  your Thai Green curry with boiled lime rice. Remember to balance your flavours, serve with a lightly flavoured or plan rice as the Thai curry has such a strong flavour.

Lime Rice:

For every person boil 1 cup of wild rice to 2 cups of water. Add half the lime peel  from before to the boiling rice.

Once cooked spoon into cups, push down, leave to rest for a 30 seconds and turn upside-down quickly, tap and lift cups of plates. Your rice should be shaped upright like the cup. If this fails then spoon into the cup, push down, and microwave for a min, then turn out.

Sprinkle with the other half of the lime peel.