Hope everyone had a lovely weekend! I did, in fact so much so that I forgot to post a Monday Meal yesterday! Oops! Well it was a bank holiday after all! Anyway here it is, a day late.
I decided to make a Thai Green Curry in honour of our Patron Saint over the weekend. I love Thai Green Curry and have made it loads of times before. But this one was different because I actually made it from scratch.
I had previously thought that making it from scratch was what I was doing when I used a little jar of shop-bought paste and a tin of coconut milk to make the sauce. However I was informed it's only 100% homemade when you make your own paste! Initially that sounded very daunting and then when I realised lime leaves and lemongrass stalks were required I almost gave up altogether. But I struggled on and I'm glad to say I finally did it! And once I got a hold of all the random ingredients it was really pretty simple. So if you'd like to try it yourself, read on!
I based this recipe on one of Jamie Oliver's but I changed bits and pieces so this is my adapted version.
You'll need some sort of food processor type thing to make the paste. I used The Magic Bullet - another genius kitchen appliance. It's up there with the rice cooker. I usually just use it to make smoothies but from now on I think I'll be making more curry pastes and other interesting things. I was so happy how this paste turned out :-)
For the actual curry
- Bunch of asparagus
- 1/2 fresh red chilli
- Tofu ( I used half a packet)
- 1 400ml tin of coconut milk
- Handful of mangetouts
- Handful of baby corn
- 1 tablespoon groundnut oil
- 1 tablespoon sesame oil
For the green curry paste
- 2 stalks of lemongrass
- 4 spring onions
- 3 fresh green chillies
- 4 cloves of garlic
- a thumb-sized piece of fresh root ginger
- large bunch of fresh coriander
- 1 teaspoon of coriander seeds
- 8 dried lime leaves
- 4 tablespoons soy sauce
- Trim the lemon grass stalks and discard the outer leaves, and crush the stalks by bashing them a few times with a rolling pin
- Trim the spring onions
- Halve and deseed the green chillies
- Peel and roughly chop the garlic and ginger
- Set aside a few sprigs of fresh coriander, and whiz the rest in a food processor (or magic bullet!) with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves until everything is finely chopped (It will smell powerful! But amazing!)
- While whizzing, pour in the soy sauce and blitz again until you have a smooth paste
To make the curry
- Slice the asparagus lengthways
- Cut the tofu into cubes
- Finely chop the red chilli and put to one side
- Place a large wok on high heat
- When it's really hot add the oils, swirl them around and add the tofu
- Add the asparagus, baby corn and the curry paste and stir fry for about a minute
- Pour in the coconut milk and add the mangetouts
- Give it all a good stir, bring to the boil and cook for a few minutes
- I added another bit of soy sauce at this point
- Cut the lime in half and squeeze the juice into the curry
- It should be cooked by now!
Serve with rice or noodles and sprinkle some coriander leaves and chopped red chilli on top!
This curry tasted amazing - the nicest one I ever had! I don't think I'll buy curry paste ever again - not since I'm sooo good at making it myself now! I'm telling you making it from scratch pays off! You should so give it a go!