Add some spice to your life with this tasty Thai green curry, created by top executive chef, Robert Mitchell from Drake & Morgan. Easy to prepare, it is the perfect dish to share with friends, or as a delicious weekday supper.
Robert began his career in 1993 at the Waldorf Hotel in London, honing his skills as commis chef. Following this, he worked as first commis at the Michelin-starred restaurant in The Connaught Hotel and then spent time working in France at Le Clos Du Chateau with Laurence Glayzer – a former sous chef at the Savoy Grill. Returning to London, Robert worked as sous chef at a variety of kitchens, including Chavot in Chelsea, Bleeding Heart in Hatton Garden and The Forge Restaurant in Covent Garden. He was head chef at the Tate Modern and Tate Entertaining, managing a team of 35 chefs and was responsible for all areas, including menu planning and budgets. In 2008, he joined Drake & Morgan as head chef of their first restaurant, The Refinery, and was soon promoted to executive chef, responsible for overseeing the kitchens of their fast-growing portfolio. He has been instrumental in the launch of each site, using his excellent leadership and management skills to build his kitchen brigade, oversee training and manage all food operations.
Thai Green Curry
70g peeled new potatoes
70g butternut squash roasted
30g red onion wedges
70g red pepper wedges
50g courgette chunks
20g bean shoots
20g sugar snaps
150g basmati rice
Ingredients for curry sauce:
1 onion, chopped
1 tsp garlic paste
1 bay leaf
1 lemon grass stick
2 drops fish sauce
1 tsp demerara sugar
2 tbsp green curry paste
2 tins coconut milk
1 Place the oil and onions into the pan, allow the onions to gently caramelize, (golden brown and sticky), then add the garlic, bay leaf, sugar and the lemongrass. Stir the ingredients, add the fish sauce and the curry paste, then cook for a minute until all ingredients have incorporated.
2 Add the coconut milk and bring to the boil. Once boiling, lower the temperature and allow to simmer until the sauce is at the desired thickness. Finally, stir in the double cream, cook for a further five minutes and then remove from the heat. Your sauce is now ready.
3 Peeling the new potatoes is not essential but, either way, cut in half if they are a little big and place into cold salted water, bring to the boil and then turn down the heat. Simmer until the potatoes become soft enough to eat.
4 Roast the onion wedges on the same tray as the butternut squash, this blends the flavours and saves time.
5 Place the basmati rice into a pan, then place under the cold water tap and allow the rice to be washed through. Once the water turns clear, pour most of the water out. If you were to point at the rice (just touching), the water should be at the level of just above your first knuckles.
6 Take the pan to the stove and cook the rice until the water has just evaporated. Once cooked, season the rice. Feel free to add lemongrass to the rice whilst cooking, it adds so much flavour.
7 Place all your vegetables in a pan and add the curry sauce. Heat until the veg and the sauce are warm.
8 Place into a bowl and top with strips of chilli and coriander for effect and extra flavour.