
Green coconut 1
Galangal or ginger thumbnail sized piece
Bird’s eye chilli 1-2, to taste
Lemongrass ½ a stick, finely shredded
Lime ½, juice of
Fresh coriander few sprigs
Green thai sauce 2 tsp
Fish sauce
Squid rind and mussel meat 2 handfuls
Cooked crab claws 2
King prawns a few
Thai jasmine rice 50g
Supported by
Green coconut 1
Galangal or ginger thumbnail sized piece
Bird’s eye chilli 1-2, to taste
Lemongrass ½ a stick, finely shredded
Lime ½, juice of
Fresh coriander few sprigs
Green thai sauce 2 tsp
Fish sauce
Squid rind and mussel meat 2 handfuls
Cooked crab claws 2
King prawns a few
Thai jasmine rice 50g
'It's a good one to cook on a barbecue, as the coconut releases a wonderful toasted coconut smoke that adds extra fragrance to the curry. Pick up a green coconut at the Chinese supermarket.'
Green coconut 1
Galangal or ginger thumbnail sized piece
Bird’s eye chilli 1-2, to taste
Lemongrass ½ a stick, finely shredded
Lime ½, juice of
Fresh coriander few sprigs
Green thai sauce 2 tsp
Fish sauce
Squid rind and mussel meat 2 handfuls
Cooked crab claws 2
King prawns a few
Thai jasmine rice 50g
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.