Let's Cook with Meg and Ted

Thai green curry

This is adapted from a recipe for chicken green curry by Sonja Eldridge, published in a Waitrose magazine, and also influenced by the fantastic curry Danielle cooked for us when we visited her in London a few months ago. It is fairly lime-flavoured - cut down on the juice or leaves if you are not a big lime fan.

Green curry paste
10-12medium green chillies, deseeded
2 stalksfresh lemongrass, stalks trimmed and outer layer removed
4 cm piecefresh ginger, peeled
6 clovesgarlic, peeled
4shallots, peeled
4kaffir lime leaves, fresh or freeze-dried
1 teaspoonshrimp paste (optional)
1 teaspoonground coriander
1 teaspoonground cumin
1 teaspoonpaprika
1 bunchcoriander
1 small bunchbasil
2 tablespoonsolive oil
2limes, zest and juice
1/2 teaspoonfreshly ground black pepper

Roughly chop the chilies, lemongrass, ginger and shallots. Put all the ingredients together in a blender or food processor and blend to a smooth paste, adding a little more oil if necessary.

This paste will keep in an airtight container in the fridge for up to one week, or in the freezer for three months.

Vegetable curry
1 tablespoonsesame oil
1 tablespoonolive oil
1red onion, finely chopped
10 tablespoonsgreen curry paste (above), or to taste
50 gtamarind paste
150 mlboiling water
2 cm pieceginger, peeled and finely grated
400 mlcoconut milk
3kaffir lime leaves
2 stalksfresh lemongrass, slightly bruised
1 tablespoonfish sauce (optional)
4large flat mushrooms, sliced
1red capsicum, finely sliced
150 ggreen beans, topped, tailed and chopped into three
2medium zucchini, sliced
250 gtofu, cubed
8large cherry tomatoes, halved
coriander, chopped

Heat the oils in a large saucepan, then add the onion and fry gently for about 6 minutes, until softening. Add the green curry paste and cook, stirring, for another 5 minutes. It will darken slightly and become aromatic. Mix together the tamarind paste and boiling water, then add to the saucepan, along with the ginger, coconut milk, kaffir lime leaves and lemongrass. Bring to a simmer, stirring occasionally.

Add the mushrooms, capsicum, beans and zucchini to the sauce, and simmer gently for 5 to 10 minutes, until the vegetables are close to cooked. Add the tofu and cook for another 3 or 4 minutes, until warmed through. Finally, add the tomatoes and stir through, then remove from the heat. Serve at once with steamed rice and chopped coriander.

Serves 4.

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