Why hello there, long time no see.
I must apologise – over the past couple of weeks I’ve been most unadventurous in the kitchen. Dinners have consisted of either leftover freezer food or easy easy things which may be tasty but are definitely not blogworthy (spag bol anyone?!). I have been occupying myself out of the kitchen (shock!), primarily with the assistance of sewing (preceded by incredibly necessary maintenance on my very very pretty but 50-year-old sewing machine), knitting, attempting to crochet and origami. All with end goals in sight, I swear! As a result I’ve been neglecting you – I’m very sorry for that.
Today has been gorgeous, and I wanted something fragrant and delicious for dinner. I haven’t cooked thai food for ages, and the fact that we had to go food shopping anyway seemed like a perfect excuse to make a green curry. It takes a while to make the paste, but it’s totally worth it. This one’s almost soupy, the way I like it, but if you prefer a thicker sauce then you don’t have to add as much liquid as I do. You can also make the paste in a food processor, but I find chopping and grinding it to be quite cathartic (although I did enlist the assistance of A Man when my arm got tired!).
Having never been to Thailand, I’ve no clue whether this is anywhere close to authentic, but it really hit the nail on the head for me. Definitely what I needed to eat tonight! You can change up the ingredients to use fish, prawns or veggies if you like. If you’re making a vegetarian version, just use soy sauce instead of fish sauce.
Both A Man and I have been cooking with a lot of garlic recently, partially because we both love garlic, but also because one of the souvenirs he brought back from our recent holiday in France was a grappe of garlic from the Rennes food market. The bulbs are really big, less harsh-tasting than supermarket stuff and frankly damned tasty.
Thai Green Curry
For the Paste
Root Ginger – about 2 cm
Fresh Galangal – about cm
Shallots – 2 or 3
Spring Onions – 3 or 4
Finger Chillis – 2-4
Garlic Cloves – about 5 fat cloves
Lemongrass – 1 or 2 stalks
Kaffir Lime Leaves – about 5
Zest of 1 lime
Pinch of course salt
A little vegetable oil
For the Curry
Chicken, prawns or whatever you fancy. I used chicken thigh fillets, chopped into chunky pieces
Red onion, chopped
Butternut squash, chopped into thin slices
250ml coconut cream. Not coconut milk, because the stock dilutes it somewhat.
250ml stock. I used homemade chicken stock
Fish sauce/soy sauce
Coriander. Fresh and chopped for preference, but I had to use some prepared coriander from a jar 😦
Juice of 1/2 lime
- Peel and grate the ginger and galangal with a microplane grater. Squeeze the juice from any fibrous gunk and discard the fibrous bit.
- Finely chop the remaining paste vegetables and spices. Use 2 chillis to start with – you will be able to add more later if necessary.
- Grind all of the paste ingredients together until it’s fairly homogeneous, although lumps are OK.
- Heat a little vegetable oil in a wok. If using chicken, brown it all over and then remove from the pan. Fry the paste ingredients for 3-5 minutes on a low heat, stirring constantly.
- Add the onion, squash and carrot to the paste and stir fry for 2 minutes. Add the mushroom and courgette and fry for a couple of more minutes. Stir through the coconut and stock and add the chicken/prawns etc to the sauce. Turn down to a medium-low temperature, cover the wok and cook for 5 minutes or until the meat has just cooked through.
- Add the sugarsnaps, a few drops of fish sauce/soy sauce, a heaped teaspoon of coriander and the lime juice. Stir well and taste the sauce. Season further with fish sauce if necessary. If you feel like it needs some more heat, chop up another chilli and fry for a minute or so in a separate pan. Add to the sauce and taste again. Remember, you can always add more chilli but you can’t take it away! It’s taken me a long time to learn this 🙂
- Serve with rice noodles and crackers. And spoons. Definitely spoons – you don’t want to miss out on all that juicy deliciousness.