- 4-6 people
To make a proper green curry you need the right ingredients, so give your local Asian supermarket a visit. If that isn't possible, basil is a substitute for holy basil and sliced baby aubergines will do for pea aubergines. Ingredients such as tofu, lemon grass, palm sugar, birds eye chillies, dried lime leaves, coconut milk and cream should be available in your normal high street supermarket.
The other great thing about this dish is that it takes very little time once you have all the ingredients. Just whizz up the sauce, simmer, then add the vegetables. As for rice, it's best to steam. You can get very cheap rice steamers and it's effortless. This makes a great after-work meal.
Basic green curry paste:
- A bunch of coriander with the roots (otherwise use coriander with the stems), rinsed
- A bunch of thai holy basil, reserving some for garnishing
- 5 stems lemongrass, finely sliced
- 4 kaffir lime leaves
- 5 small shallots, finely sliced
- Zest of 2 limes (kaffir lime if you can get it), the juice
- 5 birds eye chillies
- 5 cloves garlic
- 2 tbsp palm sugar or brown sugar
- 5-8 cms of Galangal root (or 2 tablespoons of the paste)
- 3 tbsp of sea salt, to replace fish sauce or shrimp paste
- 1 x 400ml tin of coconut milk
- 1 x 400g tin of coconut milk
- 400g tofu, extra firm, diced into 2.5 cm squares
- 75g pea aubergines (or 3 baby aubergines, sliced into 1 cm)
- 100g baby corn
- 100g mangetout (or wing beans)
- 1 head of pak choi
- 4 kaffir lime leaves
- 2 handfuls of Thai sweet (holy) basil, picked
- 1 x 400ml tin of coconut cream
- Coriander leaves
- Lime segments
- Holy basil
- 500g Jasmine rice
- Rinse the Jasmine rice then cook with double the water in a lidded pan. The water should be boiling when you lower the heat to a simmer. Otherwise, cook with a pinch of salt in a rice steamer. This will take 10 to 15 minutes.
- In a powerful blender or food processor such as a Vitamix or pestle and mortar, make the curry paste using all of the ingredients except the coconut cream. Mince it as finely as possible so that there aren't too many discernable fibres.
- Place 75ml of curry paste and half of the coconut milk in a small saucepan on a medium heat. Let this simmer for a few minutes.
- Add the tofu and continue to let it simmer until it is poached.
- Add in order: aubergines, baby corn, mangetout, pak choi and lime leaves. Salt to taste.
- Finally, sprinkle over the thai basil and pour in the coconut cream.
- Serve next to jasmine rice alone with coriander and lime segments.
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There is more sauce than needed for the ingredients, so set some of it aside to freeze.