Thai Green Curry of Flake and Coconut
Heat a large saucepan over medium heat and add the oil. Add the green curry paste, and cook for 3 minutes, whilst stirring. Add the stock and coconut milk. Stir to combine and turn the heat to low. Allow to simmer for 15 minutes, before adding the flake and cooking for a further 5 minutes. Add the green beans (and any other vegetables you like) and lime juice, stir through, and cook for 5 minutes.
Garnish with fresh coriander, and serve with steamed rice or noodles.
(Dietary specifications: Lactose and for Gluten Free option use gluten free stock & curry paste.)
Note: For homemade green curry paste, add the following ingredients to a spice grinder, and pulse until smooth.
½ teaspoon toasted coriander seeds
½ teaspoon toasted cumin seeds
4 fresh coriander roots
2 chopped lemongrass stems
2 teaspoons chopped ginger
2 teaspoons chopped galangal
3 long green chillies
4 kaffir lime leaves
2 chopped shallots
4 cloves garlic
1 tablespoon shrimp paste