T and I treated ourselves to a bit of a Thai feast to commemorate our two weeks of lockdown. We are getting into the groove now – made much easier by the emergence of the sun!
We had Smoked Tofu with Crispy Ginger – you can find the recipe on this blog – Vegetable Thai Green Curry, rice noodles with sesame oil and a little pickle of finely sliced radishes and spring onions in sweetened rice vinegar.
For this curry you can use a ready made green curry paste, but they do contain shrimp paste, so if you are being strict with your vegetarianism, you will have to make your own. It is quite difficult to get all the ingredients outside of Asia, so I’ve given options where necessary.
It is almost impossible to make a small amount of curry paste, so this amount will make 150 ml, about enough for 10 to 16 servings depending on how spicy the chillis are and how picante you like your curry to be. I recommend that you divide the paste up into tablespoon size portions and freeze what you are not using straight away.
Once you have this paste handy, you will find all sorts of other uses for it, In my meat eating days I would use it for a marinade for grilled chicken. My current favourite is Indian spicy mashed potatoes, but more of that another day.
Green curry paste
45 grams fresh green chillis
30 grams lemon grass
15 grams fresh galangal/ginger
25 grams garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
grated rind and juice of 1/2 kaffir lime / 1 whole small lime
1/2 teaspoon salt
10 grams shrimp paste – optional
Cut the lemongrass, chillis, including seeds, and garlic into smallish pieces. Put these into a small food processor with the rest of the ingredients and whizz to a paste. Open the processor and scrape the pulp down into the bowl two or three times to ensure an even paste.
Vegetable Green Thai Curry
For 2 portions
300 ml coconut milk
1 – 1 1/2 tablespoons green curry paste
1/4 red pepper – cut into 1/2 x 3 cm strips
1/4 kohl rabi – cut as above
4 flat green beans – cut díagonally into small pieces
small bunch mizuna/pack choi
juice of 1/2 a lime
As usual I’ve given you a list of the vegetables I used on this occasion, but these can be varied depending on what you have. In the vegetable garden I have a great oriental leaves mix, which contains Mizuna, Pak Choi, Red Kale and Mustard Greens amongst others, so that’s what I have used here. Also the very last of the kohl rabi, I probably won’t see another one of them until next winter.
Heat the coconut milk in a small wok.
Add the curry paste and stir well to mix in.
Add all the vegetables except the leaves and bring to a simmer. Turn the heat down, cover and cook for about 10 minutes until the vegetables are just cooked.
Add the leaves and lime juice. Stir round for a minute or two to wilt the leaves.
Serve and enjoy!