Thai Curry Recipe | Nourish
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Thai Curry Recipe

Posted: Mon, 23 January 2017, 12:49

Who doesn't like a cosy bowl of curry on a cold night in? This recipe has become my go-to thai curry base, adding whatever veg is in season at the time. During the colder months, I'll make it a squash and leak curry, but the summer months are when this recipe truly shines. Thai curry was simply made for sweet greens such as peas, mangetout, purple sprouting broccoli etc. For this reason, I have popped in my favorite summery veg into this recipe, but you can substitute the veg with whatever you have in your cupboard!

Ingredients

200g cooked Long grain brown rice

300g green beans

100g mange tout

100g fresh or frozen peas

1 medium white onion

Fresh root ginger (approx...2 cm.)

1 fresh green chilli

1 lemongrass stem

2 garlic cloves

1 tsp. each of ground coriander and cumin

100g creamed coconut or 1 tin coconut milk

Fresh coriander and basil leaves (Thai basil if available)

½ tsp. coarse sea salt

1 tbsp. Vegetable oil


Method

Prepare the curry paste. Remove the outer layers of the lemongrass and use the bottom 3cm. or so. Remove the seeds from the chilli (or include for extra heat) .In a pestle and mortar or a food processor, combine the garlic, lemongrass, salt, chilli, ginger and spices. Also add the chopped stems of the fresh coriander. Pound or pulse to a paste.

Roughly chop the onion and sauté in the oil over a medium heat. Do not let the onions brown. When the onions begin to soften add the curry paste and continue to stir as the flavours are released. Melt the creamed coconut (if using sachets, simply immerse the unopened sachet in hot water). Use enough water to form a creamy texture and add this to the onions mix. Continue to cook and stir over a medium heat for a few minutes before adding the chopped beans, peas and mange tout. Cook for a further few minutes until the beans are just al dente. Serve with rice and sprinkle with torn basil leaves and coriander.


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