Have you ever been to Pod? If you ever need lunch in London, I thoroughly recommend it. My current boss introduced me to it three years ago when I did an internship in London, and quite honestly it’s one of the main reasons I’m so loyal to him. Anyone with that good a taste in food has to know their stuff.
The first thing I ate from Pod was a Thai green curry. It was mindblowingly good. So good that I’ve never even bothered to try another Thai green curry, as it won’t be as good as the one from Pod. And every time I go back to Pod, I either have the Thai green curry or regret not getting the Thai green curry. It’s spectacular.
This is my attempt at making a Thai green curry. It was a huge, massive success. As in, I ate so much I thought I was going to burst and immediately wanted to go back to more. It was delicious.
Plus, it gave me a chance to go to the Caribbean and Asian stalls in the local market, and wandering round those to look at all the different ingredients is always fun!
Anyway. If you’re trying to cut down on the calories, use half-fat coconut milk, which is in most large supermarkets. But apart from that, feel no guilt with this recipe. It’s soul food.
- 1 tablespoon of Thai green curry paste
- 1 red onion, sliced thinly
- 1 garlic clove, crushed and chopped
- A sprinkle of soft brown sugar
- 4 chicken breasts, cut into strips
- 1 large lime, zested
- A 400ml can of coconut milk
- Soy sauce
- Fresh coriander leaves, to garnish
- Brown rice, to serve
- Cook the rice according to the packet instructions
- Cook the red onion, garlic and curry paste in a large, deep frying pan on a high heat for a minute or so. This will unleash the flavours of the curry paste
- Reduce the heat to medium and add the chicken strips to the pan. Stir until they are well coated in the curry paste. Add the can of coconut milk, a few shakes of soy sauce and the lime zest
- Stir this through and bring to a vigorous boil. Then reduce the heat slightly so it's simmering viciously but not quite boiling
- Cook for 20 minutes, checking two or three times to make sure it's not drying out and/or sticking to the bottom of the pan
- Taste the sauce, adding salt and pepper if needed. If desired, add some of the lime juice
- Garnish with coriander and serve with the rice