Comfort in a bowl, aka Thai curry! This has sated many cravings, especially during my travels in Thailand. Back home, I recreated a milder version with less chilli and my own home-made paste, which brings a freshness and balance that is so characteristic in Thai food. Double the quantity of curry paste and store it for days in the refrigerator. You then need less than 30 minutes to make the rest of the curry after a long day at work. Serve it with noodles in a bowl instead of the usual steamed rice as a variation.
:Ingredients:
(Serves 4)
Green curry paste (makes 1 cup)
-2 lemongrass stalks
-2 green chillies (or more)
-1tbsp ginger, grated
-6 garlic cloves, chopped
-1 onion, chopped
-2tbsp light soy sauce
-1 cup coriander leaves and stems
-1/4 cup Thai basil leaves
-6 Kaffir lime leaves, torn
-Zest of a lime
-1tsp coriander powder
-1tsp cumin powder
-1tsp lime juice
-1tbsp water
:The curry:
-2tbsp sesame or vegetable oil
-1 cup green curry paste
-3 cups coconut milk
-1 cup mushrooms, sliced
-2 carrots, sliced
-1/2 cup baby corn, diced
-2 cups broccoli or cauliflower florets
-4 Kaffir lime leaves, roughly torn
-Chilli powder
-2tbsp light soy sauce
-3/4 cup water
-2 tsp brown sugar zest of a lime
-1 cup tofu cubes
-1/2 tsp salt
-2tsp lime juice
:To serve:
-5-6 basil leaves
-8-10 mint leaves
-Rice or noodles
Quick tip: If you do not have lemongrass or Kaffir lime leaves handy, replace with an extra teaspoon of lime zest.
:Method:
1. Prepare the lemongrass and slice it roughly. Blend all the ingredients together for the paste till you get a smooth green paste. Store the curry paste in the fridge or use straight away.
2. Heat the oil in a curry pot. Stir-fry the green paste for 2 minutes with a cup of coconut milk to get a thick, aromatic base.
3. Add the vegetables (not the tofu) and saute for a minute. Add the Kaffir lime leaves and red chilli powder (if using). Add water along with the light soy sauce and salt.
4. Cover and cook on medium heat for 2-3 minutes till the vegetables are cooked halfway. Add the brown sugar, remaining coconut milk, lime zest and tofu cubes.
5. Simmer on low heat for 2 minutes. Taste and adjust the seasoning. Squeeze in the fresh lime juice.
6. Finish with some fresh basil and mint leaves, and serve with rice or noodles.
7. Make ahead/leftovers: Make some extra green paste, and freeze it in an ice cube tray for up to a month. You should defrost 3-4 cubes of paste for this recipe. The ready curry stays good for 2 days in the fridge.
Meaty addition: Replace half or all the vegetables with 300g of chicken thigh cubes and add it in the beginning. Replace light soy sauce with fish sauce.
