Green Thai Curry

Thai food is so rich in flavour and vibrant in colour. Thai cuisine has always been one of my favourite cuisines since I have moved to the UK. From all the Thai dishes, this is one of my favourite curries and I have always enjoyed eating it at restaurants. However, this is the first time I have made one at home with the paste from scratch and it did not disappoint. I took inspiration using Neha Deepak Shah’s recipe and it was so delicious. This is a perfect balance of spice and sweetness. I have served this with rice.

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Total cook time: 45 minutes

Servings: 2

Ingredients

For Green Curry Sauce:

4-5 mild green chillies
½ lime zest
4-5 garlic cloves
1 inch ginger (or galangal)
2 fresh lemon grass stalks (sliced)
3-4 spicy green chillies
¼ tsp ground black pepper
¾ tsp coriander seed powder
¾ tsp cumin powder
½ tsp turmeric powder
Salt to taste
3 shallots (or half an onion)
Handful coriander leaves and stems (5-6 tbsp)
1 tbsp olive oil
3 tbsp water

For Green Thai Curry:

3 ½ tbsp green curry paste
300 ml coconut milk (full fat preferred. If using light coconut milk you will need 400 ml and no water)
50 ml water and as required
1 tbsp olive oil
180 gms sautéed tofu (see below)
2 tbsp palm sugar (you can even use jaggery or honey as an alternative)
10-12 basil leaves
Vegetables of choice: I have used
- 1 zucchini (diced)
- ½ broccoli head,
- 1 green pepper (diced)
- 1 small carrot (diced)
- You can also use: Aubergine (Eggplant), Mushrooms, Babycorn or Asparagus

Method

Green Curry Paste

Measure all the ingredients (mild and spicy green chillies, garlic cloves, lime zest, coriander leaves and stem, ginger/galangal, lemongrass stalks, ground black pepper, turmeric powder, coriander seed powder, cumin powder, shallots/onion, salt, olive oil and water) and blend it in a blender until a smooth paste forms.
The paste should be a vibrant green colour.

For Green Thai Curry

Heat oil in a pan.
Sauté the tofu on medium heat for 8-10 turning them around until they form a golden crust and keep aside.

3. In a separate pan, heat 1 tbsp of oil.

4. Add the green curry paste and cook it on a low flame until it turns fragrant. This should take about 4-5 minutes.

5. Next add the vegetables of choice and mix.

6. Let the vegetables cook on low flame for 5-6 minutes.

7. Next add the coconut milk and water and simmer on medium heat with the lid on until the vegetables are tender. This should take about take about 12-15 minutes.

8. Next add the palm sugar (or jaggery/honey) and sautéed tofu and mix.