Flu busting curry

Green Curry‘tis the season…for a bad cold or flu. And mine’s well overdue a ticket back to where it came from.

I’ve been dosing up on all manner of vitamins, soup and turmeric tea (which has stained my lovely glass teapot a rather alarming neon yellow), however curry seems to be the only thing working in my favour.

I’ve definitely made a fair few curries over the years and tried all number of recipes, however nothing’s actually come close to beating my absolute favourite from Jamie Oliver.

I first started making it back in 1999, when ‘The Naked Chef’ first appeared on our screens and bookshelves, and it’s been my favourite curry ever since.

The curry paste is easy to make and all ingredients can be found at your local grocery. Any leftover veg you have can be thrown in too, so there’s little forward planning needed with this meal. In typical Jamie Oliver fashion, the paste is a ‘bung it in the blender’ job and you’re left with a wonderful aromatic citrus green curry paste, to which all you need to add is whatever veg you have lurking in the fridge and some coconut milk.

I’ve amended some quantities and excluded a few ingredients from his original recipe, so the below is a slight adaptation. I’ve also been dialling up the chilli and ginger quantities – the benefits of both are working their magic. So if, like me, you’re suffering with the January lurgy, give this a go…

 

Serves 4

Vegetables – use whatever you have. I tend to go for:

1 aubergine – diced

1 yellow or orange pepper – cut into strips or diced

1 courgette – diced

1 tin of chickpeas – drained

1 400ml tin of coconut milk

 

Curry paste

4 spring onions – trimmed

6 medium green chillies (or 4 if you prefer a milder curry) – deseeded

2 cloves of garlic

1 large thumb sized chunk of ginger – peeled and chopped into chunks (it makes it easier for the blender)

1 large bunch of fresh coriander on the stalk

1 handful of fresh basil

3 tbsp olive oil

3-4 limes – zest and juice

salt and pepper

Put the first 4 ingredients of the paste into a food processor and blitz ‘til finely chopped, then add the remaining ingredients and blitz again to a smooth paste.

Heat some olive oil or coconut oil in a large deep frying pan on a medium heat, add your veg and fry for 5mins, till they start to cook. Add your curry paste and chick peas, and continue to cook for a further 5mins.

Stir in the coconut milk, bring to the boil, then allow to simmer for 10mins, to cook through and reduce the liquid.

Serve with rice, or on its own with a sprinkle of coriander and toasted almonds.

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